summary 1. A method is presented for the quantitative determination of lipolytic activity in cheese. Determinations run at various sample levels agree within 10 per cent. 2. Hydrolysis of tributyrin by the Cheddar cheese lipase system is most rapid at pH 5. A secondary optimum occurs at pH 6.5 to 7.0.
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Peterson et al. (1948) studied this question.
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