Changes in Milk

Lipolysis
{FT107}
Dr Rao Sanaullah Khan
 Lipolysis

 The breakdown of fat into glycerol and free fatty acids is

called lipolysis.

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Preview

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 Factors responsible for Lipolysis

 Lipolysis is caused by the action of lipases

 High storage temperatures

 But lipase cannot act unless the fat globules have been
damaged so that the fat is exposed
 Lipase attack and hydrolyze the fat molecules
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 During Dairy Processing

Many opportunities for the fat globules to be damaged

1. Pumping

2. Stirring

3. Splashing

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 Lipolysis

 Undue agitation of unpasteurised milk

 Involve the risk of widespread lipase action with the

liberation of fatty acids that make the milk taste rancid

 Lipase must be inactivated by high-temperature

pasteurisation, to prevent it from degrading the fat.
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 Enzyme Inactivation

 Original enzymes: Inactivated by

Pasteurization

 Bacterial enzymes: More resistant

 UHT: Ultra High Temperature, i.e. heating

to 135 – 150 °C or more for a few seconds.
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 Effects of heat treatment
Changes in Milk

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 Effects of heat treatment

 Purpose of Heating: to kill any pathogenic micro-organisms

that may be present

 Higher the temperature and the longer the exposure to heat

 More Changes

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 Effect of Heat

 Within certain limits, time and

temperature can be balanced
against each other.

 Higher Temperature, Shorter Time

 Same Effect
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 Fat

 When milk is pasteurized at 70 – 80 °C for 15 seconds,

 Cream plug phenomenon is already evident at 74 °C

 liberated free fat cements the fat globules when they collide.

 Homogenization is recommended to avoid cream plug

formation.
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 Effect of Heat on Fats
• Heating temperatures between 105 and 135 °C.
• Free fat leaks out of the globules in cream with 30 % fat,
unhomogenised as well as homogenized
• Destabilization of the globule membranes> increased
permeability
• Extractable free fat acts as a cement between colliding
fat globules and produces stable clusters.
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 Protein

 Casein: is not considered denaturable by heat within

normal ranges of pH, salt and protein content.

 Whey proteins: Particularly β-lactoglobulin which makes

up about 50 % of the whey proteins

 Fairly heat sensitive

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 Protein

 Denaturation begins at 65°C and is almost total when whey

proteins are heated to 90 °C for five minutes.

 Whey protein heat denaturation is an irreversible reaction

 The randomly coiled proteins "open up", and β-lactoglobulin in

particular is bound to the κ-casein fraction by sulphur bridges.

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 Protein

 Blockage of a large proportion of the κ-casein

interferes with the renneting ability of the milk

 Because the rennet used in cheese making

assists in splitting the casein micelles at the κ-
casein locations
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 ANY QUESTION OR COMMENTS

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