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Effect of the Properties of the Fat and of the Fat Globule Surface on Lipolytic Activity in Milk

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

ABSTRACT

Introduction

It may safely be assumed that all normal, raw, cow's milk contains lipase. It has been demonstrated that the velocity of lipase action on milk fat can be greatly accelerated by the so-called "activation" methods such as (1) homogenization (6, 13); (2) shaking (5,10); and (3) cooling, warming and cooling (9). It is reasonable to assume that the quantitative effects obtained are dependent on (1) the amount of enzyme, (2) the properties of the fat, and (3) the properties of the interfacial layer.

This paper presents the results of some experiments which show that the properties of the milk fat as well as the conditions of the fat-plasma interface influence the lipolytic hydrolysis of milk fat.

Experimental

Effect of fat content

In order to determine the effect of concentration of substrate upon lipolysis, samples containing increasing amounts of fat were prepared by recombining the cream and skimmilk separated from fresh, raw milk.