| The development in lipoprotein lipase (LPL) activity and free fatty acids were studied in freshly milked non-cooled milk from individual Danish Holstein or Jersey cows, or after storage for up to 24 h at either cooling temperature at 4ºC or at the milking temperature at 31ºC. LPL activity increased in the cream phase upon cooling, while the activity in the skimmed milk was either steady, as observed for Jersey cows, or increased, as seen for the Holsteins, in the skim milk upon cooling for up to 24 h. Storage at 31ºC decreased the LPL activity in both the cream phase and the skim milk phase. The increase in free fatty acids was found to depend on potential lipoprotein lipase activity, incubation temperature, substrate availability, and incubation time.... |
