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Journal of Dairy Science Vol. 25 No. 2 111-115
© 1942 by American Dairy Science Association ®
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The Reversibility of Oxidative Inactivation of Milk Lipase in Relation to its Activity in Cheddar Cheese

I. Hlynka and E. G. Hood

Division of Chemistry and the Division of Bacteriology and Dairy Research1, Science Service, Department of Agriculture, Ottawa, Canada

ABSTRACT

The reversibility of oxidative inactivation of milk lipase has been studied using three oxidation-reduction systems of interest in cheddar cheese. It is concluded that cysteine can reverse the inactivation of milk lipase brought about by aeration, or by aeration and copper. Some augmentation of lipase activity has also been noted. Anaerobic environment may bring about some reversibility of oxidatively inactivated milk lipase, but not in the presence of copper. The results with ascorbic acid are inconclusive.

FOOTNOTES

1 Journal Series No. 131






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Copyright © 1942 by the American Dairy Science Association ®.