Gastric lipase has been demonstrated in some rennet paste preparations but not in commercial rennet extracts. Lamb gastric lipase had a pH optimum from 7.0 to 7.6 and was most stable at ptI 7.0. It hydrolyzed tributyrin most rapidly at 45 C and fl-naphthyl laurate very slowly. Lamb gastric lipase hydrolyzed mono-and dibutyrins more rapidly than lamb pregastric esterase. It hydrolyzed milk fat very slowly but may have a role in cheese flavor development. Cheddar and Provolone cheeses were organoleptically preferred when gastric lipase preparations were included in their manufacture.
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Richardson et al. (1971) studied this question.
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