Preserving the Original Activity of Fresh Milk Lipase
Open Access
- 1 August 1956
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 39 (8) , 1120-1124
- https://doi.org/10.3168/jds.s0022-0302(56)94827-5
Abstract
A method of preserving the activity of the lipase present in fresh milk, by nitrogen ebullition, is described. The method was tested on 25, duplicate, individual cow milk samples over an aging period of 30 hours at 0[degree] to 4[degree] C. The mean activity of aged samples was not significantly different from that of fresh samples.This publication has 5 references indexed in Scilit:
- A Photometric Method for Estimating the Lipase Content of MilkJournal of Dairy Science, 1955
- Determination of Milk LipaseJournal of Dairy Science, 1943
- The Reversibility of Oxidative Inactivation of Milk Lipase in Relation to its Activity in Cheddar CheeseJournal of Dairy Science, 1942
- Inactivation of Milk Lipase by Dissolved OxygenJournal of Dairy Science, 1940
- 38. The Inactivation of Lipase in Dairy Products by Traces of Heavy Metal SaltsJournal of Dairy Research, 1932