Effects of mechanical agitation of raw milk on the milk-fat globule in relation to the level of induced lipolysis

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Abstract
Summary: The amount of damage caused to the milk-fat globule by mechanical agitation of raw milk was assessed by several methods and related to the level of induced lipolysis resulting from the agitation. The results obtained by measuring the amount of ‘free’ fat formed, the percentage of fat in the skim-milk phase after separation, and the increase in the proportion of alkaline phosphatase associated with the skim-milk phase, showed little correlation with the level of lipolysis induced by agitation over a range of conditions. However, the level of induced lipolysis showed good correlation with the amount of lipolysis caused by addition of an exogenous lipase (from Candida cylindraceae) to the agitated milk. It is concluded that classical methods of assessing milk-fat globule damage are unsuitable for predicting the amount of fat available for lipase action and the lipolytic potential of raw milk subjected to mechanical agitation.