Effects of Chemical Compositions on Lipase Detection in Raw Milk

FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (7): 392-397.

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Effects of Chemical Compositions on Lipase Detection in Raw Milk

REN Jing, SONG Xing-Shun, ZHANG Lan-Wei

1.Department of Biology and Food, College of Chengdong, Northeast Agricultural University, Harbin 150030, Chnia; 2. Key Laboratory of Forest Tree Genetic Improvement and Biotechnology, Ministry of Education, Harbin 150040, Chnia; 3. Institute of Food Science and Technology, Harbin Institute of Technology, Harbin 150001, Chnia

Online:2008-07-15 Published:2011-07-28

Abstract

Abstract: Effects of chemical compositions including concentration of skim milk, protein, fat, lactose, Ca2+ and PO43-, as well as standard lipase and proteinase on lipase detection in raw milk (12%) were studied in the experiment. Thus the ultimate results can be conversed according to different contents of chemical compositions in raw milk. The results of samples with different contents of chemical compositions divided by corresponding calibration values just correspond to the results of endogenous lipase detection (control). The method can play a basal role on providing relatively stable and accurate results of rapid detection for lipase in raw milk.

Key words: raw milk, lipase, chemical composition, detection

REN Jing, SONG Xing-Shun, ZHANG Lan-Wei. Effects of Chemical Compositions on Lipase Detection in Raw Milk[J]. FOOD SCIENCE, 2008, 29(7): 392-397.

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Effects of Chemical Compositions on Lipase Detection in Raw Milk

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