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Composition and Fatty Acid Distribution of Bovine Milk Phospholipids from Processed Milk Products
- Gallier, Sophie, Gragson, Derek, Cabral, Charles, Jimenez-Flores, Rafael, Everett, David W.
- Journal of agricultural and food chemistry 2010 v.58 no.19 pp. 10503–10511
- milk production, milk composition, fatty acid composition, phospholipids, extraction, food processing, processed foods, raw milk, cream, homogenized milk, pasteurized milk, buttermilk, dried milk, solid phase extraction, homogenization, spray drying, centrifugation, churning, phosphatidylcholines, sphingomyelins
- The aim of this work was to assess the accuracy of different extraction methods of phospholipids and to measure the effect that processing has on phospholipid composition. Four methods of extracting phospholipids from buttermilk powder were compared to optimize recovery of sphingomyelin. Using the optimal method, the phospholipid profile of four dairy products (raw milk, raw cream, homogenized and pasteurized milk, and buttermilk powder) was determined. A total lipid extraction by the Folch method followed by a solid-phase extraction using the Bitman method was the most efficient technique to recover milk sphingomyelin. Milk processing (churning, centrifuging, homogenization, spray-drying) affected the profile of milk phospholipids, leading to a loss of sphingomyelin and phosphatidylcholine after centrifugation for cream separation. A corresponding decrease in the saturation content of the raw cream phospholipids and a loss of phosphatidylethanolamine after spray-drying to produce buttermilk powder were also observed.