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Developments in Dairy Chemistry—2 pp 195–239Cite as

Lipolytic Enzymes and Hydrolytic Rancidity in Milk and Milk Products

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Summary

Enzymic hydrolysis of milk lipids to free fatty acids and partial glycerides has both beneficial and detrimental effects. Free fatty acids contribute to the desirable flavour of milk and milk products but, when present in high concentrations as a result of excessive lipolysis, can impart rancid off-flavours to the product.

The enzymes responsible are of two main types: those endogenous to milk, and those of microbial origin. The major endogenous milk enzyme is a lipoprotein lipase. It is active against milk fat in natural globules only after their disruption by physical treatments or if certain blood serum lipoproteins are present. The major microbial lipases are produced by psychrotrophic bacteria. Many of these enzymes are heat stable and are particularly significant in stored products.

Human milk contains two lipases, a lipoprotein lipase and a bile-saltstimulated lipase. The ability of the latter to cause considerable hydrolysis of ingested milk lipids has important nutritional implications.

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  1. Queensland Department of Primary Industries, Hamilton, Queensland, Australia

    H. C. Deeth & C. H. Fitz-Gerald

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  1. H. C. Deeth
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  1. Department of Dairy and Food Chemistry, University College, Cork, Republic of Ireland

    P. F. Fox

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Deeth, H.C., Fitz-Gerald, C.H. (1983). Lipolytic Enzymes and Hydrolytic Rancidity in Milk and Milk Products. In: Fox, P.F. (eds) Developments in Dairy Chemistry—2. Springer, Dordrecht. https://doi.org/10.1007/978-94-010-9231-9_6

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  • DOI: https://doi.org/10.1007/978-94-010-9231-9_6

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