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Journal of Dairy Science Vol. 48 No. 7 983-984
© 1965 by American Dairy Science Association ®
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Heat Stability of Lipases of Selected Psychrophilic Bacteria in Milk and Purdue Swiss-Type Cheese1

A. J. R. Pinheiro, B. J. Liska and C. E. Parmelee

Purdue University Lafayette, Indiana

ABSTRACT

Differences in heat stability of lipase produced by Ps. fragi, Ps. mucidolens, and Ps. fluorescens were demonstrated.

The enzyme produced by Ps. fluorescens was inactivated using the commercial heat treatment applied to milk, whereas the enzymes produced by Ps. fragi and Ps. mucidolens were more heat-stable and caused problems in Purdue Swiss-Type Cheese, making it unmarketable due to the off-flavor developed.

FOOTNOTES

1 Published with the approval of the Director of the Purdue Agricultural Experiment Station as Journal Series Paper no. 2548.






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Copyright © 1965 by the American Dairy Science Association ®.