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Lipolytic Activity in Milk and Cream

Department of Dairy Industry, University of Wisconsin

ABSTRACT

1. Formaldehyde addition to sugar-saturated-cream inoculated with raw cream greatly limited lipolysis. Tributyrin greatly increased lipolysis as here measured.
   
2. Gravity separated cream was found to show appreciably greater lipolytic activity than separator cream of the same fat content.
   
3. Shaking increased lipolysis in the case of milk samples held as such, but decreased lipolysis in the case of sugar-saturated-cream inoculated with the same milk samples. The latter effect was also observed where cream was used as the inoculum.
   
4. In a comparison of 3–4° C, 27° C. and 37° C, lipolysis was most extensive at 37° C, slightly less at 27° C. and decidedly less at 3–4° C.
   
5. The optimum pH for lipolysis in cream samples at 3–4° C. was found to be pH 8.4 to 8.6.
   
6. The indications are that lipolysis varies considerably in the milk from the same cow, and differs widely from cow to cow. A study of milks from 18 cows at known stages of lactation failed to indicate a relationship between lipolysis and stage of lactation.
   
7. Cream separated at 110° F. showed less lipolysis than cream separated at 75° F. both as observed by holding the samples at 3– ° C. and by using the cream to inoculate sugar-saturated cream and incubating at 37° C. Similarly the 110° F. skim milk caused less lipolysis than the 75° F. skim milk in sugar-saturated-cream.