738. Phospholipids in New Zealand dairy products: III. Effect of storage on the phospholipids and on the partition of phosphorus in butter

Abstract

Average values for the total phosphorus content of sera from unsalted butter samples and for the phosphorus contents of the various fractions of the sera after partition with trichloroacetic acid were: total P, 83·6 mg./100g.; acid-soluble P, 32·4 mg./100 g.; inorganic P, 28·8 mg/100 g.; acid-insoluble P, 51·2 mg./100 g.; and phospholipid p, 33·6 mg./100 g.There was no evidence that decomposition of the phospholipids or other organic phosphorus compounds occurred in salted or unsalted sweet-cream butters during storage at –10° C. for 8 months.