Cent Fat Research Articles

Production of arteriosclerosis in dogs by cholesterol and thiouracil feeding

1. 1. The production of arteriosclerosis in an omniverous mammal, the dog, by the feeding of cholesterol and thiouracil has been confirmed. 2. 2. The resultant arteriosclerotic lesions in the dog have the same anatomical distribution and sites of predilection as do lesions in man, including the occurrence of cerebral arteriosclerosis. 3. 3. The morphological features of the arteriosclerotic lesions in dogs resemble those of human arteriosclerosis in that infiltration of the intima with foam cells and proliferation of the endothelium of the intima occurs in the early lesions, while extension into the media, hyalinization, hemorrhage, and calcification develop in the more advanced placques. 4. 4. It has been demonstrated that thiouracil in the dosage used does not lead to arterial lesions. 5. 5. The feeding of 10 Gm. of cholesterol daily, in addition to the regular diet, containing less than 5.0 per cent fat, without thiouracil, resulted in a moderate hypercholesterolemia and early arteriosclerosis in one dog.

The Carotene and Vitamin A and Proximate Composition of Portions of the First Milking Postpartum

Summary The carotene and vitamin A content and the proximate constituents of successive 2-lb. increments of the first milking postpartum have been studied on 24 cows. These represented two managerial groups of which one was milked for an average of 8.8 days prepartum, while the other was milked only postpartum. Some of the cows in each of the above groups received a basal ration only and the others received the same basal ration plus 1million U.S.P. units of vitamin A daily for 30 days prepartum. The following trends were observed: 1.Per cent protein, lactose and ash and specific gravity showed a significant negative trend with successive increments of colostrum. The per cent of protein and of ash and specific gravity decreased at a significantly greater rate in the cows milked postpartum than in those milked prepartum. Quantitatively the changes were relatively minor. 2.Per cent fat, carotene and vitamin A showed a significant positive trend with successive increments of colostrum. In the cows milked postpartum, the increase in per cent carotene and vitamin A was significantly greater than that found in cows milked prepartum. The addition of supplementary vitamin A had no effect on the trends for carotene but caused a more rapid rate of increase in the percentage content of vitamin A than that observed in cows receiving the basal ration alone. 3.The carotene content per gram of fat showed a significant negative trend with successive increments of colostrum, whereas no significant trends were observed in the content of vitamin A per gram of fat.

Cholesterol metabolism and arteriosclerosis

Cholesterol metabolism and arteriosclerosis

British Food Journal Volume 50 Issue 10 1948

It is important to have clearly in mind what is meant by fats, when discussing the part they play in our diet. To many people the word fat calls to mind butter, lard, margarine and the obviously fatty parts of meats and bacon. It is fat that can be seen. It is appropriate, therefore, to apply to it the convenient term “visible fat”, in contradistinction to other fats contained in food, not so generally recognised as fats, which are designated “invisible”. The latter are by no means unimportant. As we shall see, they provide something of the order of one‐half of our total daily intake. A few examples will illustrate the contributions foods usually regarded as not fatty can make to the total. Lean meat contains 6–8 per cent of fat; cheese, from 4–30 per cent, depending on the quality of the milk from which it was made; dried eggs, 42 per cent; rabbit, 5 per cent; herrings, 10 per cent; flour, 1–2 per cent; bread, 1 per cent; oatmeal, 8 per cent. Analysis of diets eaten in this country before the war shows that more than half the total fat consumed was in the form of foods providing “invisible” fat. That, of course, was in the days when a sausage contained 30 per cent of fat and a good cake as much as 15 per cent. Before passing to consider the significance of fats in our daily diet we should briefly review the more important facts concerning their behaviour in the body and what is known of their function.

British Food Journal Volume 50 Issue 9 1948

In Somerset samples of all kinds submitted and examined amounted to 1,880. Out of these, 1,666 were taken under the Food and Drugs Act, 1898, and the Statutory Rules and Orders issued by the Ministries of Health and Food and the Public Health Acts. It may be observed, though the fact is but too well known to. all those who are officially concerned with the administration of the Acts referred to above, that the number of Rules and Regulations is now very large. This number, by the very nature of the conditions that gave rise to them, will certainly increase. It follows that though the number of samples submitted may not increase, the work in connection therewith will certainly do so. Thus out of forty‐one samples described as either adulterated or incorrect, about half were incorrectly labelled. If this were only a matter of name and address the error or omission could be easily put right, but claims may be made by the vendors that cannot be substantiated. This is left to the Public Analyst to decide. Thus: “Should not bear a reference to scrofula”; or “‘Double strength’ has no meaning”; or “Should not be described as a ‘Cocktail’.” The Public Analyst has the double duty of correcting all sorts of verbal inaccuracies or exaggerations, and carrying out an analysis, often of a most complex description, and then interpreting the results of that analysis. Out of 689 milks examined, 72, or 10·4 per cent, were adulterated, against only 4 per cent in 1946. “This apparent increase in adulteration is probably due to the fact that a large number of samples were taken as a result of complaints received from milk factories.” Cow fat content was in some cases directly traceable to the large proportion of Friesian cows in the herd. The farmers were recommended to introduce into their herds cows of a breed giving milk with a higher proportion of fat. The old fault of bad mixing was responsible for some other prosecutions. Thus 8·67 per cent of fat at the top of the churn and 2·70 at the bottom at the time of delivery. The Report observes that a substance called Ground Almond Substitute should correspond to some extent with ground almonds. This remark was suggested as a result of examining a sample of the alleged substitute. It had a slight odour and flavour of almonds, but no further resemblance to almonds. The 4·2 per cent of fixed oil was mainly derived from the wheat—85 per cent—and the soya flour—15 per cent—of which it was composed. As flour costs 3d. a lb., and soya flour 10½d. a lb., it is pointed out that the cost of this mixture would be 4½d. a lb. It was sold for 2s. a lb. We are glad to note that the magistrate's view of the swindle was a £5 fine. As it might be used raw for cake icing or marzipan, the result of ingesting this rubbish would probably bring about digestive troubles in young children.

The Role of Surface-Active Constituents Involved in the Foaming of Milk and Certain Milk Products. III. Milk Lipids, including Phospholipids

Summary The role of milk fat in the foaming of milk, cream, buttermilk, and their artificial counterparts has been studied at temperatures between 5 and 50° C. The results suggest the following conclusions. 1.In such emulsions two types of foam may appear separately or simultaneously, a protein type and a phospholipid-protein type. At the higher temperatures the protein type predominates. 2.Whole milk, cream, and buttermilk exhibit minimum foaming at 30–35° C. 3.At 35° C. the foam volume and the foam stability of skim milk are decreased as the fat content is increased up to about 5.0 per cent. With further increases in the fat content both the volume and stability of the foam increase up to a fat content of 20 per cent, after which no further increases occur. At 6° C. the foam volume remains constant regardless of the fat content. The stability of the foam reaches a minimum at about 5 per cent fat concentration, after which it increases rapidly until a fat content of 10 per cent is reached, above which cream-type foams of high stability are formed. 4.Artificial milks and creams were made to resemble the natural product only when phospholipids (soybean) were incorporated into the fat prior to emulsification. The medium should be a protein sol; a lactalbumin sol or a milk serum protein sol such as rennet whey was satisfactory. The most normal cream was made when the medium contained natural fat globule membrane material; buttermilk met this condition. 5.Emulsions of pure milk fat in skim milk, gelatin, or gum arabic sols have abnormal foaming properties. 6.For emulsions with fat dispersed to a degree comparable to that of natural milk or cream, the optimum concentration of mixed phospholipids in the fat appears to be from 0.8 to 1.0 percent. Unbound phospholipid appears undesirable. 7.These results have been discussed as they apply to churning, to cream whipping, to cream rebodying, and, by inference, to ice cream whipping.

A Comparison of Total Milk and Fat Production and Per Cent Fat of a 26– and 24–Hour Test Day1,2,3

A Comparison of Total Milk and Fat Production and Per Cent Fat of a 26– and 24–Hour Test Day1,2,3

The Relation of Per Cent Total Solids in Separated Milk and Per Cent Fat in Whole Milk to Atmospheric Temperature

Summary The results of this study indicate that a definite relationship usually exists between the fat test of the whole milk received at the plant, the total solids of the separated milk, and the air temperature in the Springfield, Missouri, area. The correlation coefficients between mean daily total solids of separated milk and mean daily temperature ranged from −0.062 to −0.758 and averaged −0.443 for the year 1946, using monthly intervals. The correlation coefficients between mean daily fat test of the whole milk as received and the mean daily temperature ranged from −0.258 to −0.838 and averaged −0.657 for 1946. There was an average increase of 0.067 per cent total solids of the separated milk for each 10° F. decrease in atmospheric temperature. There was an average increase of 0.093 per cent fat in the whole milk for each 10° F. decrease in atmospheric temperature.

Variation in the Constituents of Milk Under Arizona Conditions. III. Variation in Milk from Jersey, Guernsey, Holstein, and Mixed Herds

Summary (1)Total solids, serum solids, fat, and protein values were highest in winter and lowest in summer. (2)The milk from Jersey and Guernsey herds, containing 4.91 and 4.36 per cent fat, respectively, showed no definite trends in lactose content in relation to other constituents. The milk from the Holstein and mixed herds had a slightly lower lactose value during the summer, with an increase in the fall and winter months. (3)The serum solids content of milk from Holstein cows Was below 8.5 per cent during 6 months of the year. This decline occurred in summer and was accompanied by decreases in total solids, fat, and lactose. Serum solids content of the milk from Jersey, Guernsey, and mixed herds also averaged lowest in summer, but was still above the legal minimum, except for mixed herds, which had an average of 8.48 per cent serum solids in August. (4)The average chloride values were 0.152 for the Holstein herds, 0.134 for the mixed, 0.128 for the Guernsey, and 0.110 per cent for the Jersey herds. The chloride values were highest in summer and lowest in winter. (5)Cows on marginal rations and consequently not in good physical condition produced milk which is considered normal in composition and averaged only slightly lower in total solids, fat, and lactose, essentially the same in serum solids, and slightly higher in the protein content and in specific gravity. (6)Herd samples of milk representing one day's production may be abnormally low in serum solids but well above the minimum in fat.

Babcock vs. Mojonnier Test for Homogenized and Unhomogenized Milk

Summary The results of 8, 24, 23, 24, and 5 samples of milk homogenized at 1500, 2500, 3000, and 4000 pounds pressure, respectively, were averaged. The extreme variation in fat tests by the two methods was noted in the samples homogenized at 4000 pounds, in which the Mojonnier results were 0.119 of a per cent higher than the Babcock. Samples homogenized at 1500, 2000, 2500, and 3000 pounds pressure had variations of 0.082, 0.105, 0.097 and 0.103 of a per cent, respectively. The average discrepancy between the two tests of the 84 samples of homogenized milk was 0.102 of a per cent. The Mojonnier method was higher in 80 of 84 samples of homogenized milk tested. The Babcock test was only slightly higher on four samples with average differences of 0.001, 0.005, 0.009, and 0.050 of a per cent. The 27 samples of unhomogenized milk tested show that the Mojonnier method was 0.054 of a per cent higher than the Babcock. In 22 of the 27 samples, the Mojonnier tests averaged 0.058 of a per cent higher, and in the 5 remaining tests the Babcock exceeded by 0.038 of a per cent. The Babcock test of the milk used in this study was 3.2 per cent to 4.4 per cent fat. No significant difference was noted in variations between these two methods of the 3.2 and 4.4 per cent milks.

Variation in Fat, Ascorbic Acid, and Riboflavin Content of Goat's Milk

Summary Thirty-nine samples of goat's milk produced in various localities in Massachusetts were examined for their fat, ascorbic acid, and riboflavin content. The milk was produced by four breeds of goats. They were from 1 to 12 years of age, and from the tenth day to the thirty-sixth month of lactation. All were fed a grain ration and some type of hay. Fourteen samples of milk were from goats that also received grass or other herbage. The milk of the stall-fed goats contained 4.2 per cent of fat, 15.1 mg. of ascorbic acid, and 1.24 mg. of riboflavin per liter. The other samples of milk averaged 4.5 per cent of fat, 20 mg. of ascorbic acid, and 1.02 mg. of riboflavin per liter. In general the riboflavin was lower and the fat and ascorbic acid content were not materially different from cow's milk. The significance of difference of the values obtained for the milk of the four breeds was discussed.

The Effect of Feeding Diethylstilbestrol to Cockerels

LORENZ (1943) reported that implantations of pellets of diethylstilbestrol increased both the total amount of abdominal fat and the per cent fat in breast and leg muscle of cockerels. This author (1944) reported similar results in turkeys although the results were not so marked as they were in chickens. Jaap and Thayer (1944) observed that amounts of diethylstilbestrol up to 100 mg. failed to produce sufficient effect to be of practical use in fattening chickens when the product was given by mouth. In another report, Thayer, Jaap and Penquite (1944) showed that when diethylstilbestrol was added to the feed in a concentration of 23 mg. per pound, its fattening effect was extremely low when fed for four weeks to eight weeks old fryers and old cock birds showed only slight improvement over controls even when fed for five weeks at a 200 mg. level. The dimethyl ether of stilbestrol, however, .

Changes in the oral mucosa accompanying acute pantothenic acid deficiency in young rats

Rats placed on a purified diet deficient in pantothenic acid from the day of birth showed the following changes in the oral epithelium 1. 1. Early hyperkeratosis of enamel and mouth epithelium, noted in several rats as young as 21 to 48 days of age. 2. 2. Necrosis of epithelium, first seen at 48 days, advancing deeper and appearing with greater frequency in older rats. 3. 3. In several rats surviving more than 72 days, the necrotic process had advanced deeply, destroying all epithelial cells of the interdental papilla and the underlying connective tissue down to the crest of the alveolar bone. 4. 4. Resorption of the alveolar crest had occurred in the advanced stages of tissue destruction in a few rats. 5. 5. At all stages up to the complete destruction of the epithelium the vital cells of the basal layer had proliferated, thus protecting the underlying tissues from exposure to the oral cavity. 6. 6. An unusual absence of inflammatory response was noted, notwithstanding the presence of marked destruction of tissue. 7. 7. The changes in pantothenic acid deficiency differ markedly from those in dogs resulting from lack of niacin; which, although it is also a member of the B group of vitamins, results in a severe inflammatory response with hyperemia and edema. Rats placed on the deficient diet from weaning showed: 1. 1. The typical necrosis of epithelium, confirming the pathologic picture observed in the rats deficient from birth. 2. 2. These changes occurred on superior basal diets high in either carbohydrate (64 per cent sucrose) or fat (48 per cent fat, 24 per cent sucrose) and in spite of deferring the start of the deficiency, thus enabling the animal to mature further. 3. 3. Epithelial spurs from the surface and enlargements of Malassez's rests were observed. The outstanding characteristic changes in pantothenic acid deficient rats, which confirm the earlier findings on the older filtrate fraction deficient dogs and emphasize the constancy of the pathologic changes, are: progressive necrosis of the oral epithelium and subsequent destruction of the underlying connective tissues with an extraordinary absence of inflammatory response.

Influence of Length of Dry Period upon the Quantity of Milk Produced in the Subsequent Lactation

Summary From a group of 15,442 lactation records obtained from D.H.I. Associations in 12 States, 1,139 comparisons were made of the same cows having lactation records following dry periods of different lengths. These records were converted to 4 per cent fat corrected milk and adjusted to maturity basis. They were then expressed as percentages of the average yield of 4 per cent fat corrected milk so as to reduce them to a common basis. Finally they were adjusted for differences in calving interval. It was found that cows dry 1−2 months gave 9.2 per cent more milk than when dry 0−1 month; cows dry 2−3 months gave 4.3 per cent more milk when dry 1−2 months; and that cows dry 3−4 months gave 1.4 per cent more milk than when dry 2−3 months.The exact date of drying off was known for 200 of the 1,139 cows. Dry periods of 0−1 month dry averaged 22 days, 1−2 months 47 days, 2−3 months 75 days, and 3−4 months 104 days. The application of these figures to the records of the 1,139 cows made it possible to represent quite accurately the influence of dry period on milk production by the equation Y=105.28−33.98(.9667) x , where Y equals the per cent of average yield of 4 per cent milk, mature basis, and X equals number of days dry period. A table for converting yields of milk to a 55-day period basis is presented. A dry period of 55 days was found to be the optimum length for cows yielding 10,000 pounds and calving at 12-month intervals. Either a longer or a shorter dry period reduces the milk yield, the longer because more milk would be lost in the current lactation than would be gained in the following lactation, the shorter because more milk would be lost in the following lactation than would be gained in the current lactation.

The composition and properties of ragweed seed oil

Ragweed seed contains approximately 19 per cent fat and 23 per cent protein. Large quantities of these seed can be readily obtained both from direct harvesting of the ragweed and from the cleaning of some commercial seeds. The fatty acid distribution in ragweed seed oil is as follows: palmitic acid—5.5 per cent; stearic acid—4.8 per cent; oleic acid—19.9 per cent; linoleic acid—69.8 per cent; linolenic acid—possibly traces. The composition of this oil indicates that it would have slightly better drying properties than soybean oil. The results of preliminary drying and heat-bodying experiments suggest the limited use of ragweed seed oil in paints and varnishes. No investigation has been made of the edible properties of ragweed seed oil but its relative freedom from linolenic acid indicates its use in the edible field. Ragweed seed oil contains about 1.2 per cent of a wax mixture which is made up of 55 per cent hydrocarbons, 23 per cent high molecular weight acids, and 22 per cent high molecular weight alcohols. Sterols occur in ragweed seed oil to the extent of 0.48 per cent of the weight of the oil. The unsaponifiable matter also contains high molecular weight hydrocarbons and alcohols. Pure mixed sterols were separated from the accompanying materials by the use of an adsorption process. Bromination of the acetates of the mixed sterols gave evidence for the presence of stigmasterol.

The Relationship of Errors in the Babcock Test to Losses in Cream Plants

Summary The Babcock test gives a result that is too high in the case of both milk and cream. Because the error is proportionately greater in milk than in cream, a loss results. This loss increases with increasing fat content of the milk skimmed, and decreases with increasing fat content of the cream produced. It may vary from about 0.35 per cent where cream testing 50 per cent fat is made from milk testing 3.35 per cent fat, up to about 3 per cent where cream testing 20 per cent fat is made from milk testing 5 per cent fat.

Various Oils and Fats as Substitutes for Butterfat in the Ration of Young Calves

Summary Feeding tests were conducted to compare the feeding value of the following fats and oils for calves: butterfat, lard, tallow, coconut oil, peanut oil, corn oil, cottonseed oil and soybean oil. The effect of a very fat-poor diet on calves was also determined. Each oil or fat was added to skim milk, homogenized to form a product containing 3.5 per cent fat and fed along with a low fat content concentrate mixture, cod liver oil and some alfalfa hay. One control group was fed normal whole milk not homogenized. Test periods ranged from a few days to about six months. In average daily gain in weight as well as in general well-being, the calves fed butterfat excelled those in all other groups. Following closely were those receiving lard and tallow. Corn oil, cottonseed oil and soybean oil were the least satisfactory. The average daily gains of calves in the latter three groups were .40 pound, .31 pound and .32 pound, respectively. They appeared unthrifty, listless and emaciated. Some calves in these groups died and others were saved only by changing to whole milk. Post mortem examinations showed considerably more fat deposited in calves fed butterfat than in those that had been fed other oils and fats.

The composition and properties of ragweed seed oil

Ragweed seed contains approximately 19 per cent fat and 23 per cent protein. Large quantities of these seed can be readily obtained both from direct harvesting of the ragweed and from the cleaning of some commercial seeds. The fatty acid distribution in ragweed seed oil is as follows: palmitic acid—5.5 per cent; stearic acid—4.8 per cent; oleic acid—19.9 per cent; linoleic acid—69.8 per cent; linolenic acid—possibly traces. The composition of this oil indicates that it would have slightly better drying properties than soybean oil. The results of preliminary drying and heat-bodying experiments suggest the limited use of ragweed seed oil in paints and varnishes. No investigation has been made of the edible properties of ragweed seed oil but its relative freedom from linolenic acid indicates its use in the edible field. Ragweed seed oil contains about 1.2 per cent of a wax mixture which is made up of 55 per cent hydrocarbons, 23 per cent high molecular weight acids, and 22 per cent high molecular weight alcohols. Sterols occur in ragweed seed oil to the extent of 0.48 per cent of the weight of the oil. The unsaponifiable matter also contains high molecular weight hydrocarbons and alcohols. Pure mixed sterols were separated from the accompanying materials by the use of an adsorption process. Bromination of the acetates of the mixed sterols gave evidence for the presence of stigmasterol.

The Freezing and Thawing of Milk Homogenized at Various Pressures

Summary The analyses of various portions of milk homogenized at different pressures and frozen partially or wholly have been made. A slightly greater percentage of homogenized than unhomogenized milk froze in a given period at 0° F. When creaming was inhibited by heating or by homogenization the unfrozen portion was relatively richer in fat and solids-not-fat than the frozen portion. When creaming occurred, as in the unhomogenized milk, the frozen portion was higher in fat but lower in solids-not-fat than the unfrozen portion. The titratable acidity of the unfrozen portion was higher than the frozen portion, regardless of creaming. No evidence of creaming was noted in frozen homogenized milk but rather a pronounced settling of the fat which was influenced by the rate of thawing. Frozen homogenized milk upon thawing exhibited no flakiness which was commonly observed when unhomogenized milk was frozen and thawed, but did exhibit a watery appearance at the surface layers which was more pronounced when the frozen milk was thawed slowly. Marked settling of the fat and solids-not-fat of milk was noted when homogenized milk was frozen and then thawed. The rate of thawing had a pronounced influence upon the extent of settling of the fat and solids-not-fat; the lower 15 per cent of creaming cylinders of slowly thawed frozen homogenized milk contained as high as 7.7 per cent fat and 24.60 per cent total solids as contrasted to 2.0 and 5.50 per cent, respectively, of the upper 15 per cent layer. The titratable acidity of the upper and lower 15 per cent portions ranged from 0.04 to 0.35 per cent. Similar trends were observed upon freezing and thawing of skimmed milk. When milk was heated to inhibit creaming was frozen and thawed, the fat tended to rise to form a cream layer, a contrast to the movement of fat in the thawed frozen homogenized milk. The drainage of solids from homogenized milk was slightly faster after the first 100 ml. than that of the unhomogenized milk.

The Influence of Fat on the Quality, Composition and Yield of Cream Cheese

Summary Cream cheese of good quality can be made from cream testing from 16 to 20 per cent fat. The cheese made from such cream contains 37 to 42 per cent fat and 50 to 54 per cent moisture. Lowering the fat content of the cream tends increasingly to cause grainy texture and crumbly body while increasing the fat content tends to cause excessive smoothness and stickiness. As the fat content of the cream used for the cheese increases, the yield of cheese per hundred pounds of cream increases and the yield per pound of fat in the cream decreases. The acidity of the final product in terms of pH is not influenced by the percentage of fat in the cream used to make the cheese.