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 | |