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Studies of Lipase Action

IV. The Inactivation of Milk Lipase by Heat

Department of Dairy Industry, Cornell University

ABSTRACT

Samples of unsalted sweet cream butter were stored at a series of temperatures ranging from 32° F. to –15° F. for more than one year. The extent of lipolysis was measured at intervals by titration of the free acids in the fat. The data indicate that, in butter, lipolysis by the natural lipases of milk is inhibited at 5° F. or lower, though they are active at 30–32° F.

The data do not reveal any difference in the abilities of the formaldehyde tolerant and the formaldehyde sensitive enzymes to act at low temperatures.