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Effect of a Heat-Resistant Microbial Lipase on Flavor of Ultra-High-Temperature Sterilized Milk

SIK - The Swedish Food Institute, Box 27022, S-400 23 Gothenburg, Sweden

¹ To whom correspondence should be addressed.

ABSTRACT

A heat-resistant microbial lipase was added to cows' milk in different concentrations. After sterilization in a Vacu-Therm Instant Sterilizer the milk was cold-stored at 8°C for 22 days. The acid degree value and flavor changes were followed during storage. The samples containing lipase showed a rapid increase in acid degree value as compared to the reference. The lipase also had a pronounced effect on formation of rancid flavor. The sample with the highest enzyme activity, about .3 units/ml, was perceived as "rancid" after 5 to 8 days. Significant flavor changes appeared in all samples when the acid degree value exceeded 20.

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