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Bitter Milk of Advanced Lactation¹

A Lipase Fermentation

Section of Dairy Chemistry, Division of Agricultural Biochemistry, University of Minnesota, St. Paul, Minnesota

ABSTRACT

Conclusions: Bitter milk of advanced lactation is caused by the secretion of an active lipase in the milk which hydrolyzes the milk fat quite rapidly, even at fairly low temperatures, with the liberation of fatty acids among which are the lower, volatile fatty acids, especially butyric, which imparts, in large measure, the bitter flavor and rancid odor to the milk. The difficulty is not of bacterial origin. It can be effectively retarded, if not prevented entirely, by heating the fresh milk to 75°C. for a few minutes.

¹ Published with the approval of the Director as Paper No. 282, Journal Series, Minnesota Agricultural Experiment Station. The investigation reported in this paper was begun by the author at the Missouri Agricultural Experiment Station and carried to completion and prepared for publication at the Minnesota Agricultural Experiment Station.