Lipolysis

Abstract

Milk contains several lipases and esterases. The normal lipase is associated with the casein micelle from which it is apparently released by one of several treatments: homogenization, agitation, and temperature fluctuations which also modify the substrate. The membrane lipase is activated by prompt cooling. Milk also contains a lipoprotein lipase of unknown significance. The lipases attack the globule of milk fat, releasing free fatty acids and forming mono- and diglycerides. As a result, the flavor and odor of milk may be altered and the surface and interfacial properties modified. © 1964, American Dairy Science Association. All rights reserved.