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Seasonal Variations in the Lipase Content of Milk

Dairymen's League Co-operative Association Inc., Syracuse, N. Y.

ABSTRACT

In the commercial production of raw cream, there occurs at certain seasons of the year a bitter flavor, accompanied by an odor resembling butyric acid; by an increase in titratable acidity; and by a peculiar, burning sensation at the back of the tongue when the cream is swallowed. The defect usually develops only after the cream has been held in the raw state for from 24 to 48 hours, although occasionally it develops much sooner. Pasteurization always checks the development of the defect, and it usually does not appear except in those cases where the cream must be held in the raw state for some time prior to pasteurization. Skim milk does not show the defect, even though the cream taken from the skim milk becomes very bitter. Since these facts indicate the possibility of fat hydrolysis, an investigation was undertaken to determine the extent to which lipase is present in mixed milk as received at commercial cream plants in New York State, with special reference to seasonal variations.