Acid-precipitated casein contains 4.5-7% of lipids (on dry weight basis). About 40-50% of the total lipid is extractable with petroleum ether and is presumably free fat. The remaining 50-60% of the lipids are more strongly associated with the casein. Phospholipids appear mainly in the latter fraction; ratio of phospholipid to total lipids is greater in casein than in whole milk lipids.
No takes yet. Share an insight, caveat, or question.
Cerbulis et al. (1965) studied this question.
Synapse has enriched 5 related papers. Consider them for comparative context: