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A knowledge of the properties and the behavior of milk lipase is necessary in order to understand certain lipolytic changes which take place in milk and milk products. In a previous publication (3) the authors presented evidence to show that active milk lipase is in a reduced chemical state; that mild oxidation such as aeration in the presence of copper inactivates it; and that reactivation of milk lipase is possible by means of appropriate reducing systems.
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Hlynka et al. (1942) studied this question.
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