Effect of Lipolysis on the Churnability of Cream Obtained from the Milk of Cows in Advanced Lactation

Abstract

1.The difficulty in churning and the abnormal foam formation found in cream obtained from the milk of cows in advanced lactation is probably due largely to lipolytic action and the concentration of the resultant soaps and fatty acids in the air-plasma interface.2.Less difficulty in churning and less lipolytic action are encountered if the cream is separated while the fat globules are in a liquid state as contrasted to the solid state.3.Pasteurizing the milk or cream as soon as drawn largely prevents the difficulty in churning.