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Journal of Dairy Science Vol. 54 No. 5 643-647
© 1971 by American Dairy Science Association ®
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Gastric Lipase Characterization and Utilization in Cheese Manufacture

G. H. Richardson1, J. H. Nelson and M. G. Farnham

Dairyland Food Laboratories, Inc., Waukesha, Wisconsin 53186

ABSTRACT

Gastric lipase has been demonstrated in some rennet paste preparations but not in commercial rennet extracts. Lamb gastric lipase had a pH optimum from 7.0 to 7.6 and was most stable at pH 7.0. It hydrolyzed tributyrin most rapidly at 45 C and ß-naphthyl laurate very slowly. Lamb gastric lipase hydrolyzed mono- and dibutyrins more rapidly than lamb pregastric esterase. It hydrolyzed milk fat very slowly but may have a role in cheese flavor development. Cheddar and Provolone cheeses were organoleptically preferred when gastric lipase preparations were included in their manufacture.

FOOTNOTES

1 Present address: Department of Food Science and Industries, Utah State University, Logan 84321.






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Copyright © 1971 by the American Dairy Science Association ®.