Lipase Systems Used in the Manufacture of Italian Cheese. II. Selective Hydrolysis

Crude lipase preparations selectively hydrolyzed, at different rates, individual fatty acids from triglycerides. Pancreatic lipase liberated C-12 fatty acids or higher, that from Aspergillus niger released the lower ones, and milk lipase released both lower and higher acids. Lipases used in manufacturing Italian cheese hydrolyzed much butyric acid which varied with the enzyme source. Those from the same gland but from different animals varied in their lipolytic activity, Editor.