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Factors Influencing Phospholipids and Cholesterol in Skim Milk: Effect of Short Interval Milkings¹

Department of Dairy Science, The Pennsylvania State University, University Park 16802

ABSTRACT

Cholesterol and phospholipids of skim milk are contained in membrane fragments (microvilli and vesicles) which derive mainly from the surface (plasma membrane) of the lactating cell. The effects of a series of milkings at short intervals (.5 to 2.0 h) were compared with twice daily milkings on these lipids in goat skim milk. Frequent milkings produced substantial but transient depressions in both lipids. Attention is drawn to practical implications of these lipids in skim milk. Phospholipids are a source of oxidative off-flavor in fluid skim milk and its products. Dietary cholesterol is of possible concern in relation to atherosclerosis. A practical means of producing skim milk with reduced lipids of these classes is an attractive research objective.

¹ Supported in part by grant HL 03632 of the U.S. Public Health Service.