HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Jensen, R. G. Search for Related Content PubMed Articles by Jensen, R. G.

Symposium: Dynamic State of Milk

Lipolysis¹

Department of Animal Industries, University of Connecticut, Storrs

ABSTRACT

Milk contains several lipases and esterases. The normal lipase is associated with the casein micelle from which it is apparently released by one of several treatments: homogenization, agitation, and temperature fluctuations which also modify the substrate. The membrane lipase is activated by prompt cooling. Milk also contains a lipoprotein lipase of unknown significance. The lipases attack the globule of milk fat, releasing free fatty acids and forming mono- and diglycerides. As a result, the flavor and odor of milk may be altered and the surface and interfacial properties modified.

¹ Scientific contribution No. 47, Agricultural Experiment Station, University of Connecticut, Storrs. Portions of the work reported herein were supported in part by Public Health Service research grant AM-02605 from the Institute of Arthritis and Metabolic Diseases.