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

Abstract

The cream separator, in conjunction with the normal butyl alcohol-Babcock test, has been found to be a simple and a reliable method of studying the degree of dispersion of fat in milk. By this method it has been shown that considerable fat dispersion takes place in vigorously agitated warm milk. Milk which was churned for 15 mins. at 86[degree]F showed fat dispersion roughly equivalent to that of 20% homogenized milk. The increase in the fat-aqueous interface due to fat dispersion may explain, in large part, the mechanism of increased lipase action in agitated milk.