Characterization of Lipase Activity in Cold-Stored Butter

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Abstract
Addition of lipase from Candida cylindracea to butter caused concentrations of free fatty acids to increase with increasing storage temperatures and times. The free fatty acids concentrations in butters also increased with greater numbers of freeze-thaw cycles, especially at the higher thawing temperature of 21.degree. C. Evidence was obtained for 2 lipases in a sample of rancid commercial butter. These lipases showed different positional specificity for free fatty acids and the activity of each enzyme was dependent upon or independent of storage temperature.