Chemical Profiles of Hydrolyzed Milk Samples after Treatment with Commercial Enzymes

Commercial enzymes (protease and lipase) were used to produce highly flavored cheese‐like hydrolysates from fluid milk. Free fatty acids, free amino acids, degree of proteolysis, and volatile profiles were assessed to suggest the importance of proteolytic and lipolytic activity on cheese flavor deve...

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Bibliographic Details
Published in:Journal of food science 2001-10, Vol.66 (8), p.1100-1107
Main Authors: Brindisi, J.A., Parker, J.D., Turner, L.G., Larick, D.K.
Format: Article
Language:English
Subjects:
Amino acids
Biological and medical sciences
Cheese
Enzymes
Fatty acids
Flavors
Food industries
Food science
free amino acids
free fatty acids
Fundamental and applied biological sciences. Psychology
Keywords: volatile compounds
lipase
Milk and cheese industries. Ice creams
protease
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Summary:Commercial enzymes (protease and lipase) were used to produce highly flavored cheese‐like hydrolysates from fluid milk. Free fatty acids, free amino acids, degree of proteolysis, and volatile profiles were assessed to suggest the importance of proteolytic and lipolytic activity on cheese flavor development. Free fatty acid liberation was maximized with the combined Flavourzyme™ (protease) and Palatase ® (lipase) treatment incubated at 30°C, most likely due to synergism conferred by the protease. The Flavourzyme/Palatase samples incubated at 45°C generated the highest total concentration of volatile compounds. The addition of Flavourzyme generated free amino acids and low molecular weight peptides (< 1400 MW).
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2001.tb16088.x