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Studies of Lipase Action. VII. The Influence of the Rate of Cooling upon the Subsequent Rate of Lipolysis in Milk Stored at Low Temperatures

Cornell University, Ithaca, New York

ABSTRACT

The rate of lipolysis in milk stored at low temperatures depends upon the rate at which the milk was cooled before the storage period.

To secure a minimum rate of lipolysis, the cooling time should be reduced to a few seconds.

There is a critical temperature range in which the rate of cooling is most important. The upper limit of this range is approximately 20°–25° C. The lower limit is approximately zero in the case of natural milk, and approximately 10° C. in the case of temperature-activated milk.