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The Relation of Phospholipids to Fat in Dairy Products

Producers Creamery Company, Springfield, Missouri

ABSTRACT

1. The per cent "lecithin" in various dairy products was found to be as follows: skim milk, 0.015–0.018 per cent; raw whole milk, 0.035–0.036 per cent; skim milk from reseparated cream, 0.035–0.093 per cent; pasteurized sweet cream, 0.066–0.199 per cent; buttermilk, 0.114–0.126 per cent; butter, 0.153–0.212 per cent; separator slime, 0.229 per cent.
   
2. The "lecithin" in the products studied was found to be present partially in the plasma and partially associated with the fat.
   
3. The results obtained indicate that as the fat content of the product increases, there is an increase in the relative amount of "lecithin" in the plasma and a decrease in the relative amount associated with the fat, except in buttermilk and skim milk from reseparated cream.
   
4. The "lecithin" content of the fat and plasma in buttermilk and skim milk from reseparated cream is approximately the same as the "lecithin" content in the fat and plasma of the butter and 75–80 per cent cream from which they are derived. This accounts for the abnormally high "lecithin" content of these two products compared to other products of a like fat content, i.e., skim milk and whole milk.