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Effect of Lactic Acid on the Hydrolysis of Fat in Cream by Pure Cultures of Lipolytic Micro-organisms¹

Dairy Department, Oklahoma A. and M. College, Stillwater, Oklahoma

ABSTRACT

It has been reported that the development of lactic acid in milk or cream has a restraining influence on the growth of undesirable types of microorganisms. To study this problem, sterilized cream was inoculated at approximately the same time with a butter culture and a culture of a common lipolytic micro-organism. Lipolytic molds, yeasts and bacteria were used in these trials and included O. lactis, Myc. lipolytica, Ach. lipolyticum, Alc. lipolyticus and Ps. fluorescens. After inoculation, the lots of cream were held at 21° C. The acidity and flavor of the cream and acid number of the fat were determined after 2, 4 and 6 days.

After 6 days incubation at 21° C. (table 1) the fat in the sample inoculated only with the mold had an acid number of 40.4 while the sample inoculated with butter culture organisms as well as O. lactis had an acid number of 10.4.

¹ From a portion of a thesis presented to the Graduate School of Iowa State College in partial fulfillment of the requirements for the Ph.D. degree.