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The Phospholipids in Milk

IV. Their Chemical Nature and Their Distribution Among Some Milk Products

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

ABSTRACT

The phospholipid content of milk and various dairy products has been determined by a number of investigators (1). The great variations in the values recorded can no doubt be accounted for on the basis of different methods used in the isolation of the lipid material.

The present authors in their former study of milk (1) used the method of Bloor, as modified by Meigs (2) and used by him in the study of blood lipids, for the separation of this material. This method consists of an extraction with a mixture of 3 parts of 95% ethanol and 1 part of ether. Though the method seems to give excellent results when used in blood studies, it does not seem adaptable to milk or milk products without some modification because of the slight solubility of phosphates in the extraction mixture. Hence in the work on milk referred to, the values given for the percentage phospholipid content of milk as well as of its products were too great, except for those cases wherein the determinations were carried out on the pure lipid material isolated in the various fat tests studied.