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Preparation of dairy flavor through lipolysis of milk fat by different kinds of lipases
  
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KeyWord:lipase  milk fat  free fatty acids  sensory evaluation  flavor compound
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Author NameAffiliation
ZHANG Ning  
ZHAO Jinli  
CYRIL Suseno，etc  
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Abstract:
      Anhydrous milk fat was respectively and moderately lipolysed by Hansen calf lipase, Amano lipase A6 and Lipozyme RM IM to prepare dairy flavor. The composition of free fatty acids and the volatile flavor compounds in lipolysed milk fat were analyzed by GC and HS-SPME-GC-MS respectively,and the flavor profile analysis of lipolysed milk fat and the preference rating of its baking products were made by sensory evaluation. The results showed that the three kinds of lipases had strong selective lipolysis ability to produce medium-and short-chain fatty acid, in which the selective lipolysis ability of Hansen calf lipase from animal was the best with the relative content of medium- and short- chain fatty acid in the lipolysed milk fat 42.9%, and the lipolysed milk fat and its baking products presented pleasant milky and cheesy flavor; fatty acids, aldehydes, ketones and lactones were the main volatile flavor compounds in lipolysed milk fat.
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