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III.—The Phospholipids in Buttermilk and their Effect Upon the Accuracy of Various Fat Tests

Research Laboratories, Bureau of Dairy Industry, U. S. Department of Agriculture

ABSTRACT

The phospholipid content of eight sweet cream commercial buttermilks was found to be approximately 0.27 per cent. No appreciable quantities of phospholipids are recovered in the fat when the Babcock, Modified Babcock, or Minnesota-Babcock methods are used, but when the extraction method (Roese-Gottlieb) is used corrections for the presence of these compounds to the extent of from 6 to 17 per cent of the values obtained, depending upon the fat content of the sample, must be made.

More fat is recovered from liquid and reconstituted dry buttermilks when the Modified Babcock (butyl alcohol) method is used than is recovered by any of the other methods tried.