The Fate of Milk and Microbial Lipases and Proteases in Raw Milk during the Production of Milk Powder

The fate of milk and microbial lipases and proteases present in raw milk during the production of milk powder was studied. Enzymes activities were measured in milk before processing and after heat treatment, concentration and drying. The initial activities were reduced significantly during processing. However, the inactivation was not complete except for microbial lipases. The percentages of milk lipase and protease activities remaining in milk powder were 1.7 and 12.