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Milk Lipase System. I. Chemical Analysis of Fat, Washed Fat, and the Alcohol Soluble Fraction of Fat Obtained from Homogenized Raw Milk¹

Maryland Agricultural Experiment Station, College Park

ABSTRACT

Considerable question yet exists as to the specific fatty acids which are involved in lipolysis of milk fat. Dayies (2) reports that 60-70 per cent of the increase in the titer of milk fat which results from lipase action is due to oleic acid. On the basis of distillation studies, Hiscox and Harrison (5) and later Gould and Johnson (3) concluded that the fatty acids liberated by lipolysis were largely of the water-insoluble, volatile type. Kelly (8) reported milk lipase to exhibit selectivity by acting more rapidly on the volatile than on the non-volatile substrates.

Only meager attention has been given to the use of chemical analysis of milk fat as a means of ascertaining the effects of lipase action. In a previous study (4); fat from non-rancid and rancid milk was found not to differ appreciably in Reichert-Meissl and Polenske numbers and in the refractive index, even though the rancid fat exhibited a greatly higher acid degree.

¹ Scientific Paper no. A174. Contribution no. 2073 of the Maryland Agricultural Experiment Station (Department of Dairy Husbandry)