Teneur du lait en phosphatides

Rewald, Bruno

doi:10.1051/lait:193716310

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1938

1967

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Cited by 8 publications

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“…The phospholipid contents of skim milk, casein, and whey lipids were high (16.2, 9.6, and 21%, respectively, of the total lipids were phospholipids) in comparison with cream, in which the phospholipid content amounted to 0.3% of the total. Rewald (1937) found that 0.24% of dry whole milk consisted of phospholipids.…”

Section: Resultsmentioning

confidence: 99%

Distribution of lipids in various fractions of cow milk

Cerbulis¹

1967

J. Agric. Food Chem.

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The distribution of lipids in various milk fractions (cream, skim milk, casein, whey, and separator slime) was studied. Petroleum ether and chloroform-methanol (2 to 1) were used successively as solvents. The petroleum ether fraction is referred to as "free" lipid and the chloroform-methanol fraction as "bound" lipid. Neutral lipids were found in both the free and the bound fractions in milk. Phospholipids were found in the bound fraction only. The composition of the glycerides was determined by thin layer chromatography. The diglyceride and monoglyceride content of the bound neutral lipid fraction was much higher than that of the free neutral lipid fraction. No significant difference in the composition of the phospholipids was observed among the various milk fractions.

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Section: Resultsmentioning

confidence: 99%