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738. Phospholipids in New Zealand dairy products: III. Effect of storage on the phospholipids and on the partition of phosphorus in butter

Published online by Cambridge University Press:  01 June 2009

A. K. R. McDowell
A. K. R. McDowell
Affiliation:
The Dairy Research Institute (N.Z.), Palmerston North, New Zealand
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Extract

Average values for the total phosphorus content of sera from unsalted butter samples and for the phosphorus contents of the various fractions of the sera after partition with trichloroacetic acid were: total P, 83·6 mg./100g.; acid-soluble P, 32·4 mg./100 g.; inorganic P, 28·8 mg/100 g.; acid-insoluble P, 51·2 mg./100 g.; and phospholipid p, 33·6 mg./100 g.

There was no evidence that decomposition of the phospholipids or other organic phosphorus compounds occurred in salted or unsalted sweet-cream butters during storage at –10° C. for 8 months.

Type
Original Articles
Information
Journal of Dairy Research , Volume 25 , Issue 3 , October 1958 , pp. 475 - 479
Copyright
Copyright © Proprietors of Journal of Dairy Research 1958

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References

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