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The Effect of Lecithin in Dairy Products upon Butter Fat Determinations

Section of Dairy Industries, Iowa State College, Ames, Iowa

ABSTRACT

Previous investigators have shown that milk and milk products contain phosphatides, and suggested that these substances might influence the results of fat determinations.

The work reported in this paper shows that skimmed milk and buttermilk contain phosphatides in amounts large enough to give results in the determination of fat which are appreciably high. It also shows that lecithin, the principal phosphatide present in milk, when added to buttermilk, causes a high result. The increase is approximately the same for the three methods of testing which were used.

The work also indicates that the average fat loss in buttermilk is 0.57 per cent, rather than 0.7 per cent, the difference being due to the amount of lecithin which appears in the fat test.