Abstract
Besides providing a variety of typical volatile flavor components, milk fat is also supposed to simultaneously influence the structure-related properties and non-volatile sensory quality of fluid dairy products. Correspondingly, lipase-catalyzed process, which mainly aims at milk fat, might modify not only volatile sensory profiles, but also non-volatile aspects and final product traits of fluid milk. The macro composition, particle size distribution, microstructure and system stability of pasteurized fluid milk were investigated before or after lipase-catalyzed process. Results showed that the milk fat droplets tended to aggregate mutually, while the proteins tended to denature and gather around the aggregated fat droplets during lipase-catalyzed bioprocess, which diversified the range of particle size distribution and microstructure of pasteurized whole milk, influencing the variation trend of whole system stability. Moreover, two milk flavor bases were produced through different lipase-catalyzed process, which were further partially utilized into the preparation of recombined skim milk. With the fat content of less than 0.5 g/100 mL, the recombined milk samples performed improved structural property and non-volatile sensory quality. These results provide another perspective about the role of lipase-catalyzed process on the properties of fluid milk, which might inspire new bioprocess strategy for the innovation of fluid dairy products.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.