Gastric Lipase Characterization and Utilization in Cheese Manufacture
G.H. Richardson, J.H. Nelson, M.G. Farnham
Journal of Dairy Science
Abstract
Gastric lipase has been demonstrated in some rennet paste preparations but not in commercial rennet extracts.Lamb gastric lipase had a pH optimum from 7.0 to 7.6 and was most stable at ptI 7.0.It hydrolyzed tributyrin most rapidly at 45 C and fl-naphthyl laurate very slowly.Lamb gastric lipase hydrolyzed mono-and dibutyrins more rapidly than lamb pregastric esterase.It hydrolyzed milk fat very slowly but may have a role in cheese flavor development.Cheddar and Provolone cheeses were organoleptically preferred when gastric lipase preparations were included in their manufacture.
Extracted Claims
8 claims extracted from this paper into the knowledge graph
lamb gastric lipase is most stable at pH
“and was most stable at pH 7.0”
lamb gastric lipase hydrolyzed milk fat
“It hydrolyzed milk fat very slowly”
lamb gastric lipase has pH optimum
“Lamb gastric lipase had a pH optimum from 7.0 to 7.6”
lamb gastric lipase may have a role in