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The Degree of Fat Dispersion in Cheese Milk and its Relation to the Mechanism of Increased Lipase Action in Agitated Milk¹

Division of Chemistry, Division of Bacteriology and Dairy Research, Science Service, and Division of Animal Husbandry, Experimental Farm Service, Department of Agriculture¹, Ottawa, Canada

ABSTRACT

The cream separator in conjunction with the normal butyl alcohol-Bab-cock test has been found to be a simple and a reliable method of studying the degree of dispersion of fat in milk. By this method it has been shown that considerable fat dispersion takes place in vigorously agitated warm milk. Milk which was churned for 15 minutes at 86° F. showed fat dispersion roughly equivalent to that of 20 per cent homogenized milk. It is concluded that the increase in the fat-aqueous interface due to fat dispersion may explain, in large part, the mechanism of increased lipase action in agitated milk.

¹ Contribution No. 192 (Journal Series).

¹ Contribution No. 192 (Journal Series).