Milk Lipase System. I. Chemical Analysis of Fat, Washed Fat, and the Alcohol Soluble Fraction of Fat Obtained from Homogenized Raw Milk

Considerable question yet exists as to the specific fatty acids which are involved in lipolysis of milk fat. Davies (2) reports that 60-70 per cent of the increase in the tAter of milk fat which results from lipase action is due to oleic acid. On the basis of distillation studies, Hiscox and Harrison (5) and later Gould and Johnson (3) concluded that the fatty acids liberated by lipolysis were largely of the water-insoluble, volatile type. Kelly (8) reported milk lipase to exhibit selectivity by acting more rapidly on the volatile than on the non-volatile substrates.