Lipolytic Enzymes and Hydrolytic Rancidity in Milk and Milk Products

Deeth, Hilton C.; Fitz-Gerald, C. H.

doi:10.1007/978-94-010-9231-9_6

Cited by 95 publications

(82 citation statements)

References 246 publications

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“…The butter exhibited good storage characteristics and had acceptable grading scores. During the 14 weeks of storage, the free fatty acid content of the butter varied from 0.2 to 0.5 meq·100 g -1 fat, values that are below the 1.5 meq·100 g -1 fat threshold indicative of lipolysis [17]. The butter produced from CLA-enriched milk was softer than the control butter.…”

Section: Shelf-life Stability and Special Effects Of Processingmentioning

confidence: 93%

Influence of processing on the fatty acid composition and the content of conjugated linoleic acid in organic and conventional dairy products - a review

Bisig

Eberhard

Collomb

et al. 2007

Lait

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-An overview of the present knowledge on the influences of dairy processing and storage on the content of conjugated linoleic acids (CLA) and to possible differences between organic and standard products is given. In organic dairy products CLA was reported to be from not significantly up to 135% higher. Newer studies on the effect of heating steps show no changes in CLA content or isomer profiles, with the exception of microwaving, where CLA was decreased by up to 53%. In commercial dairy products no effects of fermentation on CLA content were observed. Recent studies on cheese showed no changes in the CLA content during manufacturing or ripening. CLA content was stable during butter-making out of CLA-enriched milk. In several more recent investigations with probiotic bacteria (lactic acid bacteria such as Lactobacillus rhamnosus or Lactobacillus acidophilus, and propionibacteria and bifidobacteria such as B. breve and B. dentium) or other strains of these bacteria groups on a laboratory scale, an increase in CLA could be observed under the condition that free linoleic acid (LA) was available in the culture medium. Conversion rates reached up to 87% with Propionibacteria freudenreichii ssp. shermanii. In cultivated form, B. breve reached a comparably high concentration of 398 mg CLA·L -1 broth. Especially high concentrations of up to 40 g CLA·L -1 broth could be produced with resting cells of Lactobacillus plantarum and Lb. acidophilus or with immobilised cells of Lb. delbrueckii ssp. bulgaricus. CLA formation in yoghurt could be observed under the condition that free LA was added. After 14 days of storage the increase was 77%. Specific procedures allow one to increase the content of CLA in a fraction. These procedures are dry fractionation (63% increase), fractionation using supercritical carbon dioxide (89% increase) and crystallisation (concentration 2.5 times). Numerous studies on the shelf-life stability of CLA-enriched dairy products showed no significant differences in flavour quality parameters. conjugated linoleic acid / dairy product / processing / shelf-life stability / organic product 共轭亚油酸 / 乳制品 / 加工 / 货架稳定性 / 有机的Résumé -Influence de la fabrication sur la composition des acides gras et la concentration en acides linoléiques conjugués dans des produits laitiers biologiques et standards. La présente étude donne une vue d'ensemble des connaissances concernant l'influence de la fabrication et du stockage des produits laitiers sur la concentration en acides linoléiques conjugués (CLA) et les différences possibles entre les produits biologiques et les produits standards. Dans les produits laitiers bio, il est reporté que la concentration en CLA est plus élevée dans des proportions allant de non significatif à 135 %. Il ressort de nouvelles études conduites sur l'effet du chauffage que celui-ci n'entraîne aucune modification au niveau de la concentration en CLA ou de la répartition des isomères, à l'exception du chauffage par micro-onde avec lequel la concentration en CLA pouvait être inférieure ...

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Section: Shelf-life Stability and Special Effects Of Processingmentioning

confidence: 93%

Influence of processing on the fatty acid composition and the content of conjugated linoleic acid in organic and conventional dairy products - a review

Bisig

Eberhard

Collomb

et al. 2007

Lait

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“…1). Lipolysis in cheeses manufactured with no lipase added is considered to be due to the lipoprotein lipase present in raw milk and to the lipolytic activity of the microorganisms present during ripening [28,30], which could account for the observed differences among the cheeses.…”

Section: Lipolysismentioning

confidence: 99%

Hygienic quality, lipolysis and sensory properties of Spanish Protected Designation of Origin ewe’s milk cheeses manufactured with lamb rennet paste

Etayo

Elortondo

Gil

et al. 2006

Lait

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-A lamb rennet paste preparation was studied to determine its suitability for the manufacture of the three main Spanish raw ewe's milk cheeses with Protected Designation of Origin (Manchego, Idiazabal and Zamorano) from the hygienic and sensory points of view. Cheeses were manufactured with lamb rennet paste or with commercial rennets (bovine powder rennet for Manchego cheese and liquid lamb rennet for Zamorano and Idiazabal cheeses) at identical levels of coagulating strength. Free fatty acids and partial glycerides were also analysed to study lipolysis levels and to relate them to sensory properties. No statistically significant differences were detected in microbiological counts for any of the species analysed between cheeses manufactured with lamb rennet paste and cheeses manufactured with non-paste commercial rennet. We conclude that the hygienic quality of the cheeses made in this study with lamb rennet paste was comparable with that of cheeses made with non-paste commercial rennet. Cheeses made with lamb rennet paste showed a higher lipolysis level than cheeses made with non-paste commercial rennet. Sensory differences between cheeses made with either type of rennet were mainly detected in Idiazabal cheese, whereas the sensory profile of the cheeses made with lamb rennet paste or with non-paste commercial rennet was rather similar for Manchego and Zamorano cheeses. Idiazabal cheeses manufactured with lamb rennet paste showed the highest scores for odour and flavour intensities, sharp odour, rennet odour and flavour, butyric flavour and pungent character. On the other hand, Idiazabal cheeses made with non-paste commercial rennet had higher scores for milk and buttery odour attributes than cheeses made with lamb rennet paste.

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“…It is unlikely that differences recorded in FFA levels as a result of employing different ripening temperature-time treatments were due to differences in activity of lipoprotein lipase, as this enzyme is largely inactivated by pasteurisation [6] and is reported to be inactive at the pH and salt content of cheese [28]. It is possible that differences in the number of NSLAB in the cheeses (Fig.…”

Section: Assessment Of Lipolysismentioning

confidence: 99%

“…The activity of such enzymes is generally accepted as being weak or limited, especially towards triglyceride substrates [2,20,24,54,56]. The contribution of the indigenous milk lipoprotein lipase (LPL) to liberation of free fatty acids in maturing Cheddar cheese is limited, as it is largely inactivated by pasteurisation [6,7]. However, a thermal treatment of 78°C for 10 s is required for its complete inactivation [10].…”

Section: Introductionmentioning

confidence: 99%

Lipolysis and sensory characteristics of Cheddar cheeses ripened using different temperature-time treatments

O’Mahony

Sheehan

Delahunty

et al. 2005

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-Commercial Cheddar cheeses were ripened under each of 7 temperature-time treatments ranging in temperature from 4 to 12°C for a total of 270 d. The levels of total and individual free fatty acids (FFA), as measured by gas chromatography, increased with increasing ripening temperature and progressive ripening time for all 7 cheeses. Increasing ripening temperature by 4°C, from 8 to 12°C, resulted in a greater relative increase in the accumulation of FFA than a ripening temperature increase of the same magnitude from 4 to 8°C. While increasing ripening temperature and time resulted in increases in the levels of short-(C 4:0 -C 8:0 ), medium-(C 10:0 -C 14:0 ) and long-(C 16:0 -C 18:3 ) chain FFA, the greatest relative increases in FFA levels were found for those in the shortchain FFA class. The results also suggested that the use of higher temperatures during the early stages of ripening (1 to 60 d) was most effective at accelerating lipolysis. Descriptive analysis was used for assessment of the sensory properties of the cheeses during ripening. Cheddar cheese ripened at high temperature (12°C) developed flavour and aroma profiles to an intensity characteristic of typical mature Cheddar cheese in a relatively short time (120 d). Conversely, irrespective of ripening time, Cheddar cheese ripened at low temperature (4°C) did not attain the flavour and aroma characteristics typical of mature Cheddar cheese.Cheddar cheese / ripening temperature / lipolysis / flavour / free fatty acids

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Lipolytic Enzymes and Hydrolytic Rancidity in Milk and Milk Products

Abstract: SUMMARY Enzymic hydrolysis of milk lipids to free fatty acids and partial glycerides

Cited by 95 publications

References 246 publications

Influence of processing on the fatty acid composition and the content of conjugated linoleic acid in organic and conventional dairy products - a review

Influence of processing on the fatty acid composition and the content of conjugated linoleic acid in organic and conventional dairy products - a review

Hygienic quality, lipolysis and sensory properties of Spanish Protected Designation of Origin ewe’s milk cheeses manufactured with lamb rennet paste

Lipolysis and sensory characteristics of Cheddar cheeses ripened using different temperature-time treatments

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