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Table II.
Relative proportions (%)a of phospholipidsb measured in buttermilk solids obtained from raw or pasteurized cream and in the fractions obtained by microfiltration (MF permeate and MF retentate).
| Fraction | GluCer | LacCer | PE | PI | PS | PC | SM |
|---|---|---|---|---|---|---|---|
| From raw cream | |||||||
| Buttermilk | 0.7 | 4.3 | 36.6 | 6.9 | 2.5 | 33.4 | 12.1 |
| MF permeate | 0.3 | 9.0 | 29.0 | 6.7 | 1.4 | 37.6 | 11.5 |
| MF retentate | 0.4 | 6.7 | 36.7 | 6.1 | 2.7 | 32.0 | 11.7 |
| From pasteurized cream | |||||||
| Buttermilk | 0.6 | 1.6 | 39.9 | 7.1 | 3.6 | 30.7 | 13.0 |
| MF permeate | 0.1 | 2.6 | 30.4 | 7.5 | 2.4 | 38.8 | 13.5 |
| MF retentate | 0.2 | 1.2 | 33.6 | 7.1 | 2.5 | 32.5 | 13.6 |
| SEM (n = 4) | 0.2 | 0.9 | 1.9 | 0.4 | 0.4 | 1.3 | 0.5 |
| Comparison | Significance (P value) | ||||||
| Replicate batches | N.S.c | 0.0446 | N.S. | 0.0008 | N.S. | N.S. | 0.0103 |
| Heat treatment | N.S. | < 0.0001 | N.S. | 0.0248 | N.S. | N.S. | 0.0015 |
| Fractionation (MF) | N.S. | N.S. | 0.0045 | N.S. | N.S. | 0.0008 | N.S. |
| – (Buttermilk) × (Permeate & Retentate) | N.S. | N.S. | 0.0097 | N.S. | N.S. | 0.0324 | N.S. |
| – (Permeate) × (Retentate) | N.S. | N.S. | 0.0113 | N.S. | N.S. | 0.0005 | N.S. |
| (Heat treatment) × (MF fractions) | N.S. | N.S. | N.S. | N.S. | N.S. | N.S. | N.S. |