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The Effect of Heat on Milk Phospholipoids

State Food Laboratory, New York State Department of Agriculture and Markets, Albany, N. Y.

ABSTRACT

No evidence that heat alone causes the destruction of lecithin and its allied phospholipoids in dairy products was obtained. This is in contradiction to previously reported results obtained without the consideration of the probable presence of phospholipoid decomposing bacterial enzymes. It is shown that certain bacteria are capable of producing enzymes which will effect the destruction of milk phospholipoids.