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Journal of Dairy Science Vol. 26 No. 10 935-942
© 1943 by American Dairy Science Association ®
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Phospholipids in Dairy Products. II. Determination of Phospholipids and Lecithin in Lipids Extracted from Dairy Products1

J. C. Crane2 and B. E. Horrall

Department of Dairy Husbandry, Purdue University Agricultural Experiment Station, Lafayette, Indiana

ABSTRACT

Data concerning the amounts of phospholipids and choline present in milk fat for various products are given, and the application of the periodide method for the analysis for choline is discussed.

The average total phospholipids and lecithin in the milk fat from cows of various breeds was about the same.

There was no noticeable increase in the phospholipid material of the milk fat from the few cows having mastitis than that in normal milk.

The amount of total phospholipids and choline associated with the fat in cream was proportionately less than for whole milk fat. However, the ratio of total phospholipids to lecithin was not significantly different from that for whole milk fat.

One-third to one-fourth of the amount of phospholipids and choline was associated with the fat of butter as compared to that in whole milk. The results indicated that about 43 milligrams of choline were present per pound of experimental butter.

Evaporated milk contained from 0.26 to 0.43 milligrams of choline per gram of fat, and from 0.42 to 0.50 per cent phospholipids in the fat.

The ratio of lecithin to total phospholipids averaged 46 per cent for whole milk fat, 54 per cent for fat from cream, 48 per cent for butter lipids, and 34 per cent for buttermilk lipids.

FOOTNOTES

1 Journal Paper No. 66 Purdue University Agricultural Experiment Station.

2 Submitted by J. C. Crane in partial fulfillment of the requirements for the degree of Doctor of Philosophy at Purdue University.






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Copyright © 1943 by the American Dairy Science Association ®.