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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
dried milk, centrifugation, sphingomyelins, homogenized milk, homogenization, raw milk, fatty acid composition, spray drying, phosphatidylcholines, milk composition, solid phase extraction, food processing, milk production, processed foods, churning, cream, buttermilk, pasteurized milk
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.