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Milk Lipases. A Review¹

Department of Dairy Science, University of Nebraska, Lincoln

ABSTRACT

Lipases are biologically an important group of enzymes since they are associated with fat metabolism. Also, in the food industry the lipases are significant since they produce undesirable rancid flavors in milk and other food products, as well as being essential for the development of desired flavors in certain cheeses. The purification and study of lipases is desirable, because it would contribute to our understanding of the properties and function of these enzymes.

Interest in the field of lipases and lipid metabolism has been manifested by the recent expansion and diversification of research in the field. This is further evident from the fact that a new journal, the Journal of Lipid Research, devoted solely to this field, was started in 1960.

The first comprehensive review on milk lipases was published in 1954 (29). Since then, Sjöström (63) has presented an excellent review of papers relative to milk and microbial lipases published until 1958.

¹ The reader is referred to an excellent review, Specificities of Lipases by P. Desnuelle and P. Savary, J. Lipid Research, 4: 369. 1963, which appeared while this review was in press.