Studies of Lipase Action

Abstract

In a previous paper (6), a method was described for following the lipolysis of milk fat by direct titration of the fatty acids in the fat itself. This method seemed particularly suitable for a study of lipolysis in butter as related to time and temperature of pasteurization, since it yielded definite numerical data, and the experiment could be continued for a long period of time, thus revealing the presence of very small amounts of lipase.