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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

© Copyright 1928 by the Iowa Academy of Science, Inc.

Language

EN

File Format

application/pdf

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