Table 1.
Composition and melting temperature of 14 major fatty acids present in bovine milk fat
| Fatty acid | Common name | Typical proportional concentration (m/m, %)a | Melting Temperature (°C) |
|---|---|---|---|
| C4:0 | Butyric | 3.9 | − 7.9b |
| C6:0 | Caproic | 2.5 | − 4c |
| C8:0 | Caprylic | 1.5 | 15.4d |
| C10:0 | Capric | 3.2 | 30.80d |
| C12:0 | Lauric | 3.6 | 43.29d |
| C14:0 | Myristic | 11.1 | 53.47d |
| C15:0 | Pentadecanoic | 1.2 | 52.15d |
| C16:0 | Palmitic | 27.9 | 62.20d |
| C16:1 | Palmitoleic | 1.5 | 1.22–32.22d |
| C18:0 | Stearic | 12.2 | 69.29d |
| C18:1 | Oleic | 21.1 | 12.82–52.38d |
| C18:2 | Linoleic | 1.4 | − 7.15d |
| C18:3 | Linolenic | 1.0 | − 11.48d |
| C18:2 (main CLA) | Conjugated linoleic acid | 1.1 | 20–54d |
| Minor acids | 4.8 | – |