Effects of Lipolysis and Fatty Acid Composition on Off-flavor in Goat Milk

The average milk fat content in goat milk was 3.88% on yearly basis. The milk fat content of 3.8% during summer season was lower than 4.2% during winter season. Total solid content increased in proportion to milk fat. When goat milk was stored at 4℃ for 24 hr, short-chain FFA (C∧4:0~C∧10:0) and medi...

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Published inJournal of Animal Science and Technology Vol. 50; no. 1
Main Authors Lim, Y.S. (National Institute of Animal Science, RDA, Suwon, Republic of Korea), Ham, J.S. (National Institute of Animal Science, RDA, Suwon, Republic of Korea), Jeong, S.G. (National Institute of Animal Science, RDA, Suwon, Republic of Korea), Ahn, J.N. (National Institute of Animal Science, RDA, Suwon, Republic of Korea), Choi, S.H. (Sangji University, Wonju, Republic of Korea), E-mail: shchoi@sangji.ac.kr
Format Journal Article
LanguageKorean
Published 01.02.2008
Subjects
ACIDE GRAS LIBRE
ACIDOS GRASOS LIBRES
FREE FATTY ACIDS
GOAT MILK
LAIT DE CHEVRE
LECHE DE CABRA
LIPOLISIS
LIPOLYSE
LIPOLYSIS
LIPOPROTEIN LIPASE
LIPOPROTEINA LIPASA
LIPOPROTEINE LIPASE
Off-flavor of goat milk
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Summary:The average milk fat content in goat milk was 3.88% on yearly basis. The milk fat content of 3.8% during summer season was lower than 4.2% during winter season. Total solid content increased in proportion to milk fat. When goat milk was stored at 4℃ for 24 hr, short-chain FFA (C∧4:0~C∧10:0) and medium- and long-chain FFA (C∧12:0~C∧18:1) increased about 106% and 203%, respectively. Induced lipolysis of goat milk by homogenization increased short-chain FFA and medium- and long-chain FFA by 22% and 199%. When goat milk was treated with calf lipase, there was increase of short-chain FFA by 9 times greater than increase of medium- and long-chain FFA by 5.6 times. Treatment with lipases from Candida rugosa and Pseudomonas fluorescens resulted in increase of medium- and long-chain FFA by 34 and 162 times, respectively, which was greater than increase of short-chain FFA by 6 and 14 times, respectively. Lipolysis in goat milk stored at 4℃ for 24 hr was correlated with LPL activity in goat milk (r=0.5635). Off-flavor of goat milk was correlated with LPL activity (r=0.5777). Milk fat content was negatively correlated with LPL activity (r=-0.4627). Palmitic acid content in goat milk was correlated with off-flavor (r=0.7226).
Bibliography:Q02
2009002166
ISSN:1598-9429