Enzymatic Modification of Milk Flavor

Abstract

We review enzymes reported to have a flavor impact in fluid milk. These enzymes are either oxidative or hydrolytic. Oxidative enzymes include “oleinase,” xanthine oxidase, lactoperoxidase, sulfhydryl oxidase, hexose oxidases, and lactose dehydrogenase. Hydrolytic enzymes include lipase, lactase, milk proteases, trypsin, and phospholipases C and D. Enzymes can be used to improve milk flavor by producing or increasing desirable flavors, by removing off-flavors, or by preventing development of off-flavors. We discuss a number of potential applications of enzymes in fluid milk with emphasis on those enzymes capable of inhibiting development of oxidized flavor. © 1975, American Dairy Science Association. All rights reserved.