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The Distribution of Phospholipoids in Cream

State Food Laboratory, New York State Department of Agriculture and Markets, Albany, N. Y.

ABSTRACT

The variation of phospholipoids with the fat contents of creams, their probable relationship to the colloidal systems of milk products and their concentration to effect the presence of maximum quantities of a certain definite form of assimilable phosphorus were the chief considerations leading to this investigation.

In spite of the accepted recognition of the excellent emulsifying and other properties of lecithin and its allied phospholipoids rather little is found in the literature relative to their physical-chemical functions in milk and cream systems. Palmer and Wiese (1) (2) recently, in studying substances adsorbed on the fat globules in cream, substantiated evidence indicating that phospholipoids together with a mixture of certain proteins are invariably present as a stabilizing mixture in conjunction with the fat globule, and found that artificial milks prepared by dispersing milk fat in an aqueous suspension of (egg-yolk) phospholipoid yielded cream which separated more nearly like natural cow's milk than like milk fat dispersions having buttermilk, calicum caseinate, lactalbumin, and globulin respectively in the stabilizing sols.