Lipolysis of Milk: A Review

Lipolysis is the process of hydrolysis of esters from emulsifies glycerides at an oil water interface. Bovine milk contains a lipoprotein lipase that accounts for most, if not all, of its lipolytic activity. Lipolysis results in production of Free Fatty Acid (FFA) and triglycerides which finally contribute to the flavour defects. The biochemical basis of spontaneous lipolysis is still poorly understood, but it appears to be related to a balance between activating and inhibiting factors in the milk. Lipolysis in milk and milk products causes rancid off-flavours and other problems, and is a constant concern in the dairy industry. A thorough understanding of the mechanism of lipolysis and constant vigilance by operatives is required to minimize lipase-related problems.