Flavour development via lipolysis of milkfats: changes in free fatty acid pool

Mafalda A. Regado, Betina M. Cristóvão, Carla G. Moutinho, Victor M. Balcão, Raquel Aires-Barros, João Paulo M. Ferreira, F. Xavier Malcata*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

29 Citations (Scopus)


Summary Under the trade name lipolysed milkfat (LMF), concentrated cheese flavours obtained via enzymatic treatments of cheese (or other dairy substrates) have been made available in increasing numbers. In this research effort, (anhydrous) milkfats from cows, ewes and goats were used as substrates for production of cheesy flavours. Those milkfats were subjected to modifications brought about by ten different (commercial) lipases and one cutinase, and the free fatty acids released were analysed by high performance liquid chromatography. Both the degrees of hydrolysis and the free fatty acid profiles of the final products were similar to those reported for several LMF products, although specific keynotes could be pinpointed. Consequently, those milkfats may represent alternative raw materials for manufacture of cheesy flavours, while contributing to alleviate the problem derived from the increasing surplus of milkfat in Western countries.

Original languageEnglish
Pages (from-to)961-968
Number of pages8
JournalInternational Journal of Food Science and Technology
Issue number8
Publication statusPublished - Aug 2007


  • Chemical or enzymatic modifications
  • Dairy products
  • Enzymes-food processing aspects
  • Fatty acids
  • Lipolysis
  • Milk/milk products


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