Isolation and Analysis of Phospholipids in Dairy Foods

Table 1

PL content in dairy products.

	mg/100 g product	g/100 fat	Reference
Ewes’ raw milk	29.8	0.390	[33–38, 40, 41]
Goats’ raw milk	27.6	0.710
Cows’ raw milk	29.4–40.0	0.700–0.980
Skimmed milk	20.0–81.9	11.1–19.1	[42]
Pasteurized semiskimmed	18.8	1.30	[34]
UHT full fat	21.2	0.600
UHT semiskimmed	14.2	0.900
UHT skimmed	12.8	10.7
Sterilized semiskimmed	16.0	1.00
Infant formula (0–6 mo.)	228–304	NR	[43]
Infant formula (0–3 mo.)	607	NR
Nonsweetened condensed milk	75.1	1.00	[34]
Cream	139–190	0.350–0.860	[33–35, 39]
Butter	70.5–230	0.090–0.270	[33–35, 42]
Butteroil	10.0	0.0100	[42]
Buttermilk	1.12–160	4.49–33.1	[33–35, 39, 44]
Buttermilk (skimmed)	110	20.00	[92]
Buttermilk (acid)	160	33.05	[33–35]
Buttermilk (reconstituted)	130	21.66
Buttermilk quark	310	29.06
Butterserum	660–1250	14.8–48.4
Butterserum (whole)	97.0	40.0	[92]
Butterserum (skimmed)	93.0	49.0
Goat buttermilk	NR	0.19	[39]
Goat butterserum	NR	1.010
Fermented buttermilk-sweet	91.8	21.8	[33–35]
Fermented buttermilk-sour	115.5	23.1
Yoghurt skimmed	17.9	5.50
Kefir semiskimmed	34.0	2.30
Whey (cheddar)	18.0	5.32
Whey (emmental)	22.0	45.2
Fresh cheese	310	29.1
Ricotta	279	2.70
Quark-skimmed	32.4	24.70
Quark-cream	58.1	0.90
Cottage cheese	55.8–376	1.30–5.30
Sphingolipid quark mix	480	10.60
Fresh cheese	149	0.600
Mozzarella (buffalo)	115	0.500
Gouda light 8 weeks	93.9	0.400
Gouda 8 weeks	151	0.500
Gouda 36 months	147	0.400
Cheddar	154	0.500
Camembert	123	0.500
Emmental	110	0.400
Parmigiano 24 months	111	0.400
Mozzarella (whey)	19.1	6.20
Cheddar (whey)	17.6	5.30