The fatty acid and glyceride structures of Indian buffalo milk and depot fats, and some characteristics of eastern animal fats

Abstract

This work describes the fatty acid and glyceride structures of Indian buffalo milk and depot fats. Only three other an4lyses of buffalo milk fat exist in the literature (Bhattacharya & Hilditch, 1931; Heiduschka & Cicekdagi, 1940), in only one of which was an examination made of the glyceride configuration, while no analysis of buffalo depot fat has so far been reported. The work below was therefore undertaken to indicate peculiarities, if any, in the make-up of the fats and general fat metabolism of the buffalo. Finally, data are presented to illustrate some striking peculiarities of Indian animal fats in both fatty acid and glyceride structures. R.M. =Reichert-Meissl value. P.V. =Polenske value. i.v. =iodine value. s.v. saponification value.

Feeding pattern, metabolic status and milk composition of Chilika buffaloes in their natural habitat

“…The ratio of n-3 to n-6 PUFA was calculated to be 0.66 and the ratio of SFA and PUFA was 16.23. Achaya and Banerjee (1946) reported the content of Palmitic acid among SFA and Oleic acid among UFA to be 31.9% and 16.8% respectively in Indian buffaloes' milk fat. Talpur et al (2007), evaluated the fatty acid composition of two Pakistani dairy water buffalo breeds named Kundi Fatty acid profile of milk: The total saturated fatty acid content of the milk of this buffalo is given in Table 4.…”

Section C. Dairy Chemistry and Physics: Part I. Chemistry and Physical Chemistry

“…The fatty acid and glyceride composition of Indian buffalo milk fat has been studied by Achaya & Banerjee (93,94). The same authors (95) have shown that Indian (tropical) animal fats have, in general, a higher content of saturated fatty acids (mainly palmitic acid) than the European fats analysed by Hilditch.…”

Rancidity in Indian butterfats (ghee)

“…Nevertheless, there is considerable general resemblance between the proportions of the various component acids, which are apparently largely independent of the more widely variable nature of many of the acids in the three corresponding original ghees (cf. Achaya & Banerjee, 1946). Thus, the Porbandar samples were buffalo ghees of very low Reichert (14-20) and high iodine (30-40) value, high stearic and low palmitic acid content, in each of these respects differing from the Kirkee samples.…”