[Fatty acid composition of free and bound fat in milk powers]

The results obtained from 6 milk powders (produced by different procdures) show that the proportion of unsaturated components is considerably greater in the fatty acids of the free fat. It was found that the proportion of polar lipids in the bound fat is greater. It is presumed that the greater content of polar lipids in the bound fat plays also a rôle in the interaction between fat and protein.