. Author manuscript; available in PMC: 2014 Nov 25.

Published in final edited form as: J Agric Food Chem. 2010 Oct 13;58(19):10503–10511. doi: 10.1021/jf101878d

Table 3.

Phospholipid composition of raw milk, raw cream, processed milk and buttermilk powder. The phospholipids were extracted following the Folch method for total lipid extraction and the Bitman method for the solid-phase extraction.

Samples Phospholipids	Raw Milk mol%	Raw cream mol%	Processed milk mol%	Buttermilk powder mol%

Total LysoPC	1.0 ± 0.1	0.7 ± 0.1	1.08 ± 0.02	3.6 ± 0.2
Total PC	36.6^b	31.1^a	40.3^c	44.3^d
Total SM	21.8^b	17.7^a	24.1^b	23.9^b
Total ePC	5.4^b	4.4^a	5.2^b	6.8^c
Total LysoPE	0.5^b	0.4^a	0.5^b	0.4^a
Total PE	22.6^c	24.8^d	20.8^b	7.3^a
Total PE-cer	0.0087^b	0.0074^ab	0.0055^ab	0.0019^a
Total ePE	1.0^c	0.9b^c	0.9^b	0.3^a
Total PI	2.9^b	8.8^d	2.3^a	7.1^c
Total PS	1.7^a	6.7^c	1.3^a	4.0^b
Total PG	4.6 ± 0.8	3.6 ± 0.5	2.3 ± 0.1	0.51 ± 0.03
Total PA	1.8^c	0.8^a	1.2^b	1.8^c

^a,b,c,d

Means within a row with different superscripts differ (P<0.05).

(PG: phosphatidylglycerol)