Lipase-catalyzed modification of structural properties and sensory profile of recombined skim milk: From a non-volatile perspective

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.