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The Significance of Lipolysis in the Curd Tension and Rennet Coagulation of Milk. I. The Role of Fat Globule Adsorption "Membrane." II. The Effect of the Addition of Certain Fat Acids to Milk

Division of Dairy Industry, University of California

ABSTRACT

The relatively low curd tension of fresh sweet cream buttermilk (1, 2) and the failure to clot with rennet of buttermilk obtained from certain creams having other than a natural fat globule adsorption "membrane" (3) have been attributed by Tarassuk and Palmer (3), Palmer and Tarassuk (4) to two possible factors: 1. The curd tension reducing effect of adsorption "membrane" protein as the result of its possible partial denaturation in the process of churning of cream; 2. The interference of certain fat acids with a normal clotting of milk by rennet. The fat acids are liberated by partial hydrolysis of milk fat, which, presumably takes place under certain conditions on the replacement of a natural adsorption "membrane" around the fat globules.

In the present report experimental evidence is submitted to show (a) the extent and significance of lipolysis in curd tension reduction of milk and buttermilk by fat globule "membrane" replacement and (b) the conditions under which certain free fat acids when present in milk will completely inhibit the clotting of milk by rennet.