Distribution of α-and γ-tocopherol in milk fractions

Abstract

The distribution of α-and γ-tocopherols in fat globule membrane lipid, butter oil and skimmilk lipid was investigated. When cream lipid was fractionated into membrane lipid and butter oil, the content of both α-and γ-tocopherol was found to be higher in butter oil than in membrane lipid. The proportion of γ-tocopherol in total tocopherol was higher in membrane lipid than in butter oil. The membrane lipid from washed cream had less tocopherols than that from unwashed cream. Skimmilk lipid contained α-tocopherol but the content was about one half of cream lipid.