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Effect of Free Fat Acids of Milk Fat on Curd Tension of Milk. Relation to Milk Esterase, Temperature, Use of CaCl₂, Kind of Fat Acid, Milk Lipase and Churning^*

Division of Agricultural Biochemistry, University of Minnesota, St. Paul, Minnesota

ABSTRACT

In a previous paper (1) presented jointly from this Division and the Division of Dairy Industry, University of California, preliminary evidence was given that raw skim milk will hydrolyze diglycol laurate and that this prevents the normal clotting of milk by rennet at 35° C. We are presenting in this paper the experimental evidence obtained in this laboratory in explanation of this phenomenon as well as further studies regarding various other related factors which may adversely affect the clotting properties of milk or which may overcome this tendency.

EXPERIMENTAL

General Procedures and Methods. Dispersion of esters and fat acids employed in the various studies was effected by vigorous mechanical agitation for 30 minutes, whenever possible at a temperature above the melting point of the dispersed substance. When temperature control was necessary in any experiment or part thereof, an electrically heated constant temperature water bath was employed. A glass electrode pH meter was used almost exclusively for measuring acidity.

^* Paper No. 1877, Scientific Journal Series, Minnesota Agricultural Experiment Station.