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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.

The authors developed a two-dimensional thin-layer chromatographic method for the qualitative and quantitative determination of vitamin D3 in premixes and mixed feeds. The procedure permits to determine I.U. = 0.128 micrograms of vitamin D3. The method is illustrated by the description of the analyses of 3 premixes and 5 mixed feeds.