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Journal of Dairy Science Vol. 25 No. 5 389-392
© 1942 by American Dairy Science Association ®
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Milk Lipase and Milk Flavor

I. Hlynka and E. G. Hood

Division of Chemistry and the Division of Bacteriology and Dairy Research, Science Service, Department of Agriculture1, Ottawa, Canada

ABSTRACT

The relation between lipase activity as indicated by surface tension measurement and flavor as judged by odor was studied. The results on a total of 144 milk samples including not more than 4 samples from one cow and representing 51 individual cows, gave a correlation coefficient of 0.23. The role of milk lipase in average milk under ordinary methods of handling is discussed in relation to the flavor of milk and milk products.

FOOTNOTES

1 Journal Series No. 144.






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Copyright © 1942 by the American Dairy Science Association ®.