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.
Proceedings of the Iowa Academy of Science
© Copyright 1928 by the Iowa Academy of Science, Inc.
Chapman, O. W.
"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