Isolation and Analysis of Phospholipids in Dairy Foods

Table 2

PL species distribution (g/100 g PL) in dairy products.

	GPE	GPC	GPS	GPI	SM	Reference
Ewes’ milk	26.1–40.0	26.4–27.2	4.96–10.7	4.16–6.40	22.6–29.7	[36–38, 40, 41]
Goats’ milk	19.9–41.4	27.2–31.9	3.2–14.0	4.00–9.37	16.1–29.2
Cows’ milk	23.4–46.7	19.1–33.2	2.00–9.07	3.98–8.97	17.8–29.2
Pasteurized semiskimmed	35.0	20.2	8.90	7.90	17.0	[34]
UHT (full fat)	34.0	20.5	9.10	7.90	19.5
UHT (semiskimmed)	33.0	22.0	7.90	4.80	22.9
UHT (skimmed)	38.2	19.6	9.90	5.50	16.7
Sterilized milk (semiskimmed)	34.3	24.2	7.70	5.10	17.4
Buttermilk (powder)	19.8	33.9	20.6	4.93	19.9	[40]
Buttermilk	33.5–39.5	27.71–35.5	10.3–22.8	2.40–7.20	16.7–18.3	[39, 44]
Butterserum	27.2	29.8	7.20	10.8	24.9	[39]
Butteroil	20.3	50.7	ND	ND	25.9	[42]
Goats’ buttermilk	35.2	24.8	9.90	9.80	20.3	[39]
Goats’ butterserum	27.1	26.2	8.20	11.7	26.8
Yoghurt (skimmed)	31.1	19.9	7.90	6.30	24.9	[34]
Fresh cheese	39.9	21.7	8.20	6.50	14.1
Cheddar	38.0	20.3	8.50	7.70	16.3
Cheese whey (cheddar, mozzarella)	40.6–41.1	19.0	9.30	3.70–4.60	15.7–16.4
Cream	42.7	14.6	7.20	6.80	28.6	[39]
Butter	31.0	24.7	15.3	11.9	17.1
Infant formula (0–6 mo.)	23.2–29.5	25.9–35.6	5.51–10.1	10.2–19.5	13.1–26.9	[43]
Infant formula (0–3 mo.)	23.6	41.7	4.28	9.88	20.6