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Differentiation between Ziger cheese made from skim milk and buttermilk, and between skim milk and buttermilk powders by determining lecithin phosphoric acid



Differentiation between Ziger cheese made from skim milk and buttermilk, and between skim milk and buttermilk powders by determining lecithin phosphoric acid



ForschDienst. 7: 413-419



Cheese made from goat's milk buttermilk may be distinguished from that made from skim goat's milk by taking advantage of the unusually high lecithin content of the fat of buttermilk, and determining the percentage of lecithin P2O5 in the dry matter of the cheese. This figure varied from 0.107 to 0.206 for six samples of the buttermilk cheese, and from 0.0119 to 0.0197 for six samples of skim milk cheese.

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