The Degree of Fat Dispersion in Cheese Milk and its Relation to the Mechanism of Increased Lipase Action in Agitated Milk

Rancid and unclean flavor defects in raw milk cheddar cheese can readily be produced experimentally by vigorous agitation of warm cheese milk (4, 5). The underlying chemical reaction is lipolytic, involving enzymatic catalysis by endogenous milk lipase, which may be represented as, milk Butterfat glyeerides + water .> glycerol or mono-free lipase and di-glycerides + fatty acids.