Table 4.

Degree of unsaturation of the phospholipids present in raw milk, raw cream, processed milk and buttermilk powder obtained following the Folch method for total lipid extraction and the Bitman method for the solid-phase extraction

		Raw Milk mol%	Raw cream mol%	Processed milk mol%	Buttermilk powder mol%
Total LysoPC	Saturated	0.6	0.4	0.6	1.4
	Monounsaturated	0.3	0.2	0.3	1.5
	Polyunsaturated	0.1	0.1	0.2	0.7
Total PC	Saturated	11.7	7.8	9.8	10.2
	Monounsaturated	11.5	9.6	13.1	11.6
	Polyunsaturated	13.3	13.5	17.2	22.3
Total ePC	Saturated	1.3	1.0	1.2	1.5
	Monounsaturated	3.4	2.8	3.2	4.0
	Polyunsaturated	0.7	0.7	0.7	1.3
Total SM	Saturated	20.9	16.8	22.6	22.5
	Monounsaturated	0.9	0.8	1.5	1.4
	Polyunsaturated	-	-	-	-
Total LysoPE	Saturated	0.1	0.0	0.1	0.0
	Monounsaturated	0.3	0.2	0.3	0.3
	Polyunsaturated	0.2	0.1	0.1	0.1
Total PE	Saturated	0.1	0.1	0.1	0.0
	Monounsaturated	4.5	4.6	4.0	1.1
	Polyunsaturated	18.1	20.1	16.7	6.2
Total PE-cer	Saturated	0.006	0.005	0.004	0.001
	Monounsaturated	0.003	0.002	0.001	0.000
	Polyunsaturated	-	-	-	-
Total ePE	Saturated	0.0	0.1	0.0	0.0
	Monounsaturated	0.3	0.3	0.3	0.1
	Polyunsaturated	0.6	0.6	0.6	0.2
Total PI	Saturated	0.0	0.0	0.0	0.0
	Monounsaturated	1.1	2.9	0.8	2.1
	Polyunsaturated	1.8	5.9	1.5	5.0
Total PS	Saturated	0.0	0.0	0.0	0.0
	Monounsaturated	0.7	2.4	0.5	1.3
	Polyunsaturated	1.0	4.3	0.9	2.6
Total PG	Saturated	1.9	1.6	0.8	0.0
	Monounsaturated	1.7	1.3	0.8	0.2
	Polyunsaturated	1.0	0.7	0.7	0.3
Total PA	Saturated	0.0	0.0	0.0	0.0
	Monounsaturated	0.1	0.1	0.1	0.1
	Polyunsaturated	1.6	0.7	1.0	1.7
Total PL	Saturated	36.6b	27.9a	35.2b	35.7b
	Monounsaturated	24.9±3.3	25.3±3.0	24.9±2.1	23.6±3.1
	Polyunsaturated	38.5a	46.7c	39.7ab	40.5b
	saturated: unsaturated	0.6b	0.4a	0.5b	0.6b

^a,b,cMeans within a row with different superscripts differ (P<0.05).