Lipase - Associated with the action of the enzyme lipase; may be accentuated by late lactation, excessive agitation of raw milk and cream at critical temperature of lipase activation (warming cold milk to 80º to 90°F. and then cooling again to 40° to 50°F.), or prolonged storage of raw cream at low temperatures which flavor the growth of lipolytic organisms. These conditions may cause splitting of the fat into fatty acids which are responsible for the particular flavor. The enzyme lipase is inactivated by adequate pasteurization.