What type of enzyme is naturally present in raw milk?

Lipase is the type of enzyme that is naturally present in raw milk. This enzyme plays a crucial role in the digestion of fats by breaking down lipids into free fatty acids and glycerol. In the context of milk, lipase is particularly important because it helps in the flavor development during the fermentation of dairy products and can also impact the quality and preservation of milk.

While amylase is associated with the breakdown of carbohydrates, specifically starches into sugars, and protease aids in protein digestion, these are not the primary enzymes of interest in raw milk. Cellulase, on the other hand, is an enzyme that breaks down cellulose and is not typically found in milk at all. Therefore, lipase stands out as the key enzyme that contributes to the natural composition of raw milk and its subsequent processing in dairy production.