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LIPOLYSIS IN MILK INDUCED BY COOLING OR BY HEPARIN: COMPARISONS OF AMOUNT OF LIPOPROTEIN LIPASE IN THE CREAM FRACTION AND DEGREE OF LIPOLYSIS.

Author(s) : SUNDHEIM G., BENGTSSON-OLIVECRONA G.

Type of article: Article

Summary

THE COLD-INDUCED BINDING OF LIPASE TO CREAM OCCURRED SLOWLY BUT REACHED A MAXIMUM DURING 3 TO 5 H OF COLD STORAGE. COOLING OF SENSITIVE MILK SAMPLES TO 290 K (17 DEG C) CAUSED SIGNIFICANT AMOUNTS OF LIPASE TO BIND TO CREAM, BUT THE EFFECT WAS MAXIMAL AT OR BELOW 285 K (12 DEG C).

Details

  • Original title: LIPOLYSIS IN MILK INDUCED BY COOLING OR BY HEPARIN: COMPARISONS OF AMOUNT OF LIPOPROTEIN LIPASE IN THE CREAM FRACTION AND DEGREE OF LIPOLYSIS.
  • Record ID : 1985-2523
  • Languages: English
  • Publication date: 1985/03
  • Source: Source: J. Dairy Sci.
    vol. 68; n. 3; 589-593; 5 fig.; 3 tabl.; 16 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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