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Effect of Shaking on the Lipolysis of Cow's Milk¹

Department of Dairy Industry, Cornell University, Ithaca, New York

ABSTRACT

Introduction

Eufinger (10) showed that the titratable acidity of human milk increased several fold as a result of shaking for a few hours, and that the increase was associated with the presence of fat sin e the acidity did not increase when skimmilk was shaken. He found further that the increase in acidity was slight when cow's milk was shaken, and concluded that this difference could be used to distinguish between cow's and human milk. Engel (8, 9) was loath to accept the idea that the increase was the result of lipase action, because usually enzymes are inactivated by shaking. Davidsohn (5), Behrendt (2, 3), Schlossmann (19), and Freudenberg (11) concluded that shaking activated the enzyme or cleared the surface of the fat globules for action. A difference in the effect of shaking on the increase in acidity of cow's and human milk was noted by Eufinger (10), Davidsohn (5) and Behreendt (2), and the two last named investigators observed a marked alteration in surface tension as a result of shaking human milk.

¹ We are indebted to the Joseph Willmann Dairy Research Fund for a grant in aid of this investigation.