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The Effect of Lipins on the Fat Test of Buttermilk

Dairy Industry Section, Iowa State College, Ames, Iowa

ABSTRACT

When buttermilk is dried before it is extracted the lipin material seems to be destroyed or at least it is not wholly extracted by ether or by petroleum ether from the dried product. This fact, together with the fact that the average of the lipin analyses reported is 0.149 per cent appears to account for the 0.15 per cent higher fat percentage by the Rose method, than by the Soxhlet method on dried buttermilk which was reported by Storch (10).

The Macro Roese-Gottlieb extraction method used throughout this work gave weights of fatty material which are in agreement with the Roese-Gottlieb analyses of the buttermilk.

Lipin materials were found in the extracts in quantities ranging from 14.89 to 25.64 per cent of the weight of the extract, with an average of the values 21.79 per cent. The percentages of the weight of the buttermilk that was lipin ranged from 0.103 to 0.176 per cent, with an average of the values 0.149 per cent. These figures are in close agreement with the values reported by Chapman (1), which were 20.25 per cent of the weight of the extract and 0.1302 per cent of the weight of the buttermilk.

The data presented in table 3 would indicate that sulfonation of fats does occur in the Babcock test. They seem to indicate likewise that the error due to sulfonation is at least double that due to lipin materials.

^* Published by permission of the Director Experiment Station.