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The Milk Lipase System. II. Effect of Formaldehyde^{1, 2,}

Department of Dairy Technology, The Ohio State University, Columbus

ABSTRACT

Various investigators have expressed concern about the sensitivity of the milk lipase system to added formaldehyde (1, 2, 5, 6, 8). The results reported in the literature when formaldehyde has been used in milk lipase studies have not always been in agreement. The differences may be explained in part by nonuniformity of procedures used in respect to concentration of formaldehyde, incubation conditions, and methods of measuring the results.

Herrington and Krukovsky (2) found that lipolytic activity in 20% normal raw cream was reduced approximately 70% by addition of formaldehyde, irrespective of the concentration of formaldehyde employed. These workers therefore postulated the possible existence in milk of two lipases, one being sensitive and the other tolerant to added formaldehyde. Roahen and Sommer (6) obtained similar results with formaldehyde. However, according to Tarassuk and Richardson (8), the addition of formaldehyde to milk followed by aging resulted in no loss of lipolytic activity.

¹ Scientific paper 3-55, Department of Dairy Technology, The Ohio State University.

² Supported in part by funds provided to the Ohio State University by the Research Foundation for the support of fundamental research and by the Ohio Dairy Products Research Fund.

³ Present address: Dairy Products Section, EURB, USDA, Washington, D. C.