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Application of Lipolytic Enzymes to Flavor Development in Dairy Products

Department of Food Science and Technology, University of Nebraska, Lincoln 68503

ABSTRACT

Hydrolysis of milk fat catalyzed by enzymes, though a major dairy industry problem because of the production of rancid flavor defects in milk, cream, and manufactured dairy products, commonly is applied as a controlled process for the development of desirable flavors in certain products. These applications include flavor development in various cheeses, manufacture of lipolyzed milk fat products for enhancement of butter-like flavors, and flavor development in milk chocolate. Our paper reviews research on the relationship between lipolysis and flavor, which involves a variety of tissue and microbial lipase or esterase enzymes. Comparative data on enzyme specificity and enzyme activity indicate a wide variety of flavor effects from various enzyme preparations. The technology of application of lipolytic enzymes to flavor development in dairy products is described. Commercial applications, including patents, involving lipolytic enzymes or products therefrom in various cheeses, lipolyzed milk fat products, bakery formulations and flavor preparations, are reviewed. Potential future applications also are considered.

¹ Present address: Foster D. Snell, Inc., Florham Park, NJ.