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Journal of Dairy Science Vol. 38 No. 2 137-146
© 1955 by American Dairy Science Association ®
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Milk Lipase1,2,

T. W. Albrecht and H. O. Jaynes

Department of Dairying, Tennessee Agricultural Experiment Station, Knoxville

ABSTRACT

Two general lipase systems have been demonstrated in raw skimmilk within the pH range of 5.0 and 6.6, with optima at pH 5.4 and 6.3. Based upon formaldehyde sensitivity and substrate specificity, four lipase enzymes have been observed, two in each general system. An esterase was observed within the pH range of 5.7 and 6.0 which was inactivated by the addition of formaldehyde. The lipase can be quantitatively removed by precipitation of the skimmilk with rennet or acid (to the isoelectric point).

FOOTNOTES

1 This work was supported in part by funds from Marschall Dairy Laboratories, Inc., Madison, Wis.

2 Data submitted by H. O. Jaynes in partial fulfillment of the requirements for a Master of Science degree.






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Copyright © 1955 by the American Dairy Science Association ®.