Factors that Influence Milk Cholesterol and Lipid Phosphorus: Content and Distribution

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Abstract
Average cholesterol content of 356 raw milk samples was 152.2 .mu.g/ml and upon centrifugation (3000 .times. g for 8 min), 16.9% was distributed in the skim milk phase. Lipid P averaged 19.0 .mu.g/ml and was partitioned 50:50 between cream and skim milk phases. Weight ratios of cholesterol to lipid P for milk and skim milk were 8.30:1 and 2.94:1. When variation due to milk yield, fat percent and somatic cell numbers (DNA percent reflectance) was accounted for by least squares, cholesterol content and distribution did not differ among breeds (Holstein, Jersey and Guernsey). Breed differences in lipid P content of whole milk could not be detected. Holsteins had a significantly lower content of lipid P and a higher weight ratio for skim milk. Milk yield, fat content, and somatic cells affected responses of cholesterol and lipid P. This supports a multiple origin concept for membrane material in skim milk.

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