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J Dairy Sci

Title:		Lipase-catalyzed modification of the flavor profiles in recombined skim milk products by enriching the volatile components
Author(s):		Zhang XM; Ai NS; Wang J; Tong LJ; Zheng FP; Sun BG;
Address:		"College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, P. R. China. School of Food Science and Chemical Engineering, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, P. R. China. School of Food Science and Chemical Engineering, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, P. R. China. Electronic address: wangjing@th.btbu.edu.cn. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, P. R. China. Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, P. R. China. Electronic address: sunbg@btbu.edu.cn"
Journal Title:		J Dairy Sci
Year:		2016
Volume:		20160817
Issue:		11
Page Number:		8665 - 8679
DOI:		10.3168/jds.2015-10773
ISSN/ISBN:		1525-3198 (Electronic) 0022-0302 (Linking)
Abstract:		"The purpose of this study was to modify the amount and composition of volatile components in bovine milk products, in an attempt to create a recombined skim milk product with full-fat milk flavor but with only 0.5% fat. The experimental plan included lipase-catalyzed hydrolysis and esterification reactions using Palatase 20000L (Novozymes, Bagsvaerd, Denmark). The results, measured by the methods of volatile compositional analysis and sensory evaluation, showed that the flavor profiles of the optimal recombined milk products were effectively modified in this way, possessing intensified characteristic volatile flavor components with rather low level of fat contents, and the sensory characters were quite realistic to natural whole milk flavor"
Keywords:		Adult Animals Cattle Cluster Analysis Consumer Behavior Female Food Handling Humans Lipase/*metabolism Male Milk/*chemistry Taste Volatile Organic Compounds/*analysis lipase esterification lipase hydrolysis milk volatile skim milk flavor modification;
Notes:		"MedlineZhang, X M Ai, N S Wang, J Tong, L J Zheng, F P Sun, B G eng Randomized Controlled Trial 2016/10/21 J Dairy Sci. 2016 Nov; 99(11):8665-8679. doi: 10.3168/jds.2015-10773. Epub 2016 Aug 17"