Milk lipids | lipolysis and hydrolytic rancidity

Deeth, H. C. (2011). Milk lipids | lipolysis and hydrolytic rancidity. In John W. Fuquay, Patrick F. Fox and Paul L. H. McSweeney (Ed.), Encyclopedia of Dairy Sciences 2nd ed. (pp. 721-726) San Diego, CA, United States: Academic Press. doi:10.1016/B978-0-12-374407-4.00343-5

Author Deeth, H. C.
Title of chapter Milk lipids | lipolysis and hydrolytic rancidity
Title of book Encyclopedia of Dairy Sciences
Place of Publication San Diego, CA, United States
Publisher Academic Press
Publication Year 2011
Sub-type Chapter in reference work, encyclopaedia, manual or handbook
DOI 10.1016/B978-0-12-374407-4.00343-5
Open Access Status
Edition 2nd
ISBN 9780123744029
Editor John W. Fuquay
Patrick F. Fox
Paul L. H. McSweeney
Volume number 2
Start page 721
End page 726
Total pages 6
Collection year 2012
Language eng
Abstract/Summary Lipolysis, that is, the hydrolysis of lipids, in milk produces free fatty acids (FFAs), which have both detrimental and desirable effects. The detrimental effects are due to the unpleasant flavors of short-chain fatty acids when present at high concentrations. However, under some circumstances, the FFAs impart desirable flavors to dairy products and other foods. For example, the characteristic flavor of some cheese varieties is due to their FFA content. Lipolysis is caused by lipases, which may be either the endogenous milk lipoprotein lipase or bacterial lipases, which are produced predominantly by psychrotrophic bacteria such as Pseudomonads growing in milk before heat treatment. Lipolysis by milk lipase can occur spontaneously in some milk when milk is cooled soon after harvest, but is more commonly induced by physical treatments that disrupt the milk fat globule membrane and allow the enzyme in the milk serum to access the milk fat inside the milk fat globule. Milk lipase is destroyed by pasteurization, but the bacterial lipases are heat-stable and hence can remain active in processed milk, even ultra-high-temperature-treated milk, and dairy products and cause lipolysis during storage. The extent of lipolysis in milk and dairy products is usually measured by their FFA content.
Keyword Bacterial lipase
Free fatty acids
Hydrolytic rancidity
Q-Index Code BX
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Book Chapter
Collection: School of Agriculture and Food Sciences
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Created: Mon, 13 Feb 2012, 11:51:18 EST by Dr Hilton Deeth on behalf of School of Agriculture and Food Sciences