Effect of Storing Milk on Cholesterol and Phospholipid of Skim Milk

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Abstract
As a measure of milk fat globule membrane stability, increases in cholesterol and phospholipid of the skim milk phase resulting from 24-h aging of milks at 2-4.degree. C were evaluated. Samples of bovine milks showed no net increase in cholesterol and a small increase (10%) in phospholipid of the skim milks. Four samples of caprine milks from 2 animals revealed substantial increases in cholesterol (89%) and phospholipid (29%) in skim milks from aging the milks. Losses of the 2 membrane lipids from the bovine (but not the caprine) milk fat globule are relatively small for 24 h following milking. Bovine skim milks of lowest lipid content are obtained by separating fresh rather than aged milks.