Home > Iowa Academy of Science > Journals & Newsletters > Proceedings of the Iowa Academy of Science > Volume 35 (1928) > Annual Issue
Document Type
Research
Abstract
The amount of lecithin present in the ether extract of milk, cream, skimmed milk, and buttermilk is determined, and shown to be present in large enough amounts to have considerable influence upon the fat tests of substances which are low in fat. Lecithin prepared from egg yolks and added to buttermilk is shown to give high results in fat determinations, thus showing that the lecithin present in milk is a factor to be considered. The amount of lecithin in buttermilk is great enough to reduce the apparent average fat content of buttermilk from 0.7 per cent to 0.57 per cent.
Publication Date
1928
Journal Title
Proceedings of the Iowa Academy of Science
Volume
35
Issue
1
First Page
218
Last Page
218
Copyright
©1928 Iowa Academy of Science, Inc.
Language
en
File Format
application/pdf
Recommended Citation
Chapman, O. W.
(1928)
"The Effect of Lecithin in Dairy Products upon Butter Fat Determination,"
Proceedings of the Iowa Academy of Science, 35(1), 218-218.
Available at:
https://scholarworks.uni.edu/pias/vol35/iss1/39