Addition of lipase from Candida cylindracea to butter caused concentrations of free fatty acids to increase with increasing storage temperatures (-28 to 6C) and times (0 to 60 days). The free fatty acids concentrations in butters also increased with greater numbers of freeze-thaw cycles (one to four), especially at the higher thawing temperature of 21C. Evidence was obtained for two 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 either dependent upon or independent of storage temperature.
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Woo et al. (1984) studied this question.
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