Journal of Nutrition

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Journal of Nutrition Vol. 31 No. 6 June 1946, pp. 747-753
Copyright © 1946 by American Society for Nutrition
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Studies on the Comparative Nutritive Value of Fats

VIII. The Failure of Ether Extraction to Lower the Nutritive Value of Skimmed Milk Powder in Diets Containing Various Vegetable Fats1

One Figure

Harry J. Deuel, Jr., Cornelia Hendrick, Eli Movitt, Mary E. Crockett, Irene M. Smyth and Richard J. Winzler

Department of Biochemistry and Nutrition, University of Southern California, School of Medicine, Los Angeles

Residual fat is removed from skimmed milk powder only to the extent of 12 to 31% by four successive 8-hour extractions with diethyl ether and to 21 to 48% when extraction is continued for four additional 8-hour periods when the mixture is constantly agitated. Continuous extraction for 72 hours with diethyl ether on a Soxhlet apparatus removes about 20% of the residual lipids while extraction with ethyl alcohol resulted in a lowering of 35% of the original content. The most effective extraction was made by simultaneous extraction with alcohol and ether.

No differences in rate of growth or in the total ultimate gain in weight over a 12-week period was observed when weanling male or female rats were fed extracted skimmed milk powder mixed with fat, irrespective of whether a butter or a margarine or corn, cottonseed, peanut or soybean oil was the fat used.

1 This work was carried out under a research grant from The Best Foods, Inc. The authors wish to acknowledge the helpful advice of Prof. Anton J. Carlson of the University of Chicago, of Prof. Arthur W. Thomas of Columbia University and of Dr. H. W. Vahlteich of The Best Foods, Inc., during the course of the experiments.

Manuscript received 14 January 1946.




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