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Inhibition of Milk Lipolysis by Lambda Carrageenan

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

K. J. Boor

Department of Food Science, University of Wisconsin, Madison 53706

ABSTRACT

Lambda carrageenan inhibited lipolysis in both raw and homogenized milk. Bulk raw milk samples with and without carrageenan were subjected to both thermal and Waring Blendor activations. Acid degree values revealed that .01 to .05% carrageenan reduced thermally activated lipolysis by 55 to 100% and Waring Blendor activated lipolysis by 36 to 85%. Flavor evaluations by a trained taste panel confirmed the inhibition. Carrageenan (.05%) also reduced the extent of lipolysis produced by the addition of 2% raw skim milk to pasteurized homogenized milk. Carrageenan even inhibited the lipolysis induced by the homogenization of raw milk. Regardless of activation procedure, carrageenan was more effective in inhibiting lipolysis when added before rather than after activation. Addition of carrageenan after lipolysis had occurred did not reduce acid degree values. The inhibitory effect of carrageenan is at least partially from an interaction with lipase. However, it is conceivable that carrageenan may protect the substrate to some extent by partially encapsulating it.