The Quantitative Determination of Lipase in Milk

The question of the presence of a natural true lipase in milk remains unanswered despite the numerous studies of the subject which have been made by different investigators. The contradictory evidence which has been presented may be attributed in part to the unsatisfactory methods of stUdy of enzyme action which were in use at the time of the earller investigations. In some instances no attempt was made to prevent bacterial action, the results of which might be ascribed to enzymatic action since acids would be produced thereby and in those cases where a preservative Was U3ed it is possible that it may either not have been sufficiently powerful to check bacterial growth or that it may have been so active 88 to inhibit the action of the enzyme. More recent investigations have produced equally confllcting results. Palmer (1), in 1922, presented a series of carefully controlled experiments from the results of which be drew the conclusion that mUk does not DOl'IDa1l7 contain a true llpase. He found. however, that the bitter mUt