Milk: quality of milk and dairy products - Milk enzymes and microbial enzymes
6 important questions on Milk: quality of milk and dairy products - Milk enzymes and microbial enzymes
What do lipolytic enzymes do to milk?
they cleave the fatty acids of triglycerides
these fatty acids have weird flavour -> off flavour
How does milk lipase cause off-flavour in milk and what is the solution?
if membrane is damaged off-flavour occurs:
- due to shaking
- air can be added via milking equipment
Solution: pasteurisation (this deactivates milk lipase)
- before pasteurisation, milk should be handled with care -> off-flavour stays in the milk
Where does microbial lipase in milk come from and what does it cause?
- It is produced by psychotrophic bacteria
- works the same way as milk lipase, but is able to go through fat globule membranes and can release the fatty acids -> cause off-flavour
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What makes microbial lipase such a problem?
- Psychotropic bacteria can grow at low temps (7 degrees)
- Microbial lipase is pasteurisation and UHT resistant. (UHT = sterilisatie)
When does off-flavour with milk lipase occur and for what products?
in all dairy products, especially high fat products (butter)
When does off-flavour occur for microbial lipase and to what products?
in fat containing dairy products with a long shelflife
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