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Effects of Processing Conditions on Lipolysis in Milk

Department of Food Science, Cornell University, Ithaca, NY 14853

ABSTRACT

Lipolysis, as measured by acid degree value, was observed in processed milk samples. Temperature of pasteurization was a key factor in control of lipase activity. Minimum legal pasteurization was not adequate to prevent lipolysis completely in samples stored for 7 days at 5°C. However, in most cases heating to 76.7°C for 16 s did prevent lipolysis from reaching sensory threshold. Varying the holding times from 16 to 24 s did not affect lipolysis when temperature was 74.4°C or higher. Varying homogenization pressures from 105 to 211 kg/cm² did not alter lipolysis significantly. Differences were noted between eight herd milks for extent of prepasteurization lipolysis and thermal inactivation of lipases in these samples.

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