The milk of the animals consists of large amounts of fats in summer season. The decline in fats content of milk from iciness to summer time is more likely to be because of growth in temperature as it's miles obvious that when environmental temperature increases the synthesis of fatty acids is reduced specially those fatty acid that do not come immediately from blood.
The saturated fatty acids present in milk money owed for about 70% by means of weight (five).
The maximum important fatty acid from a quantitative standpoint is palmitic acid (16:zero), which accounts for about 30% via weight of the overall fatty acids.
