Composition of the bound lipids in caseins and in ripening cheeses

Abstract

SummaryNeutral lipids and phospholipids, firmly bound to rennet- or acidprecipitated casein and also to α-, β- and κ-casein, have been detected by histochemical means. On sections of the caseins they appeared as areas of variable shape and size, uniformly distributed. In cheeses they partially disappeared, probably owing to the action of the milk and bacterial lipases. This led to new patterns of distribution of the lipids in the sections.Lecithin, cephalin, sphingomyelin, cerebrosides (2 spots), ceramides (1 spot), phosphatidylserine and phosphatidylinositol were identified in the phospholipid fraction of the casein by 2-dimensional thin-layer chromatography. In the bound phospholipid fraction of 3 cheeses the same phospholipids were found together with 1 new unidentified spot.