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Journal of Dairy Science Vol. 39 No. 5 508-513
© 1956 by American Dairy Science Association ®
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Effects of Lipolytic Activity and of Mercuric Chloride on the Babcock Test for Fat in Composite Milk Samples1

L. J. Manus and H. A. Bendixen

Department of Dairy Science, The State College of Washington, Pullman

ABSTRACT

Reductions in the fat tests of milk composites appear to be due to lipolytic hydrolysis. Mercuric chloride (in corrosive sublimate tablets) appears to increase lipolytic hydrolysis of butterfat. Twenty p.p.m. Cu, as copper sulfate, in the presence of mercuric chloride, slightly reduces the activating effect of HgCl2. Heating the fresh milk to 160° F. for 30 to 60 seconds effectively prevents fat hydrolysis in composite samples preserved with mercuric chloride.

FOOTNOTES

1 Scientific Paper No. 1436, Washington Agricultural Experiment Stations, Pullman. Project 839.






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Copyright © 1956 by the American Dairy Science Association ®.