Milk Components and Trace Components in Margarines Milk Components

Abstract

In order to determine milk components and examine food additives in margarine, quantitative determinations were carried out for milk solids, sugar, protein, phosphorus and calcium in 76 brands of margarine and 4 brands of butter. (1) The amount of milk solids was the largest in household margarine (carton), the average value being 1.04%, followed by school lunch margarine (0.56%) and spread margarine (0.50%). The amount in parchment packed and bakery margarine was very small, the values being 0.33% and 0.37%, respectively. (2) The ratio of sugar and proteins was affected by milk components, especially by the amount of lecithine when the amount of milk components was small, and protein was present in larger amount than sugar. This tendency was especially marked in spread margarine. (3) The amount of phosphorus and calcium detected was in proportion to the amount of milk solids and the respective amounts detected in maximum were 294.6 and 360.4ppm. Although phosphorus is affected by the presence of lecithine and other (proteins), calcium is not affected by such components. Consequently, amount of milk components added can be calculated accurately by the determination of the amount of calcium. © 1965, Japanese Society for Food Hygiene and Safety. All rights reserved.