title: Invited review: The effect of native and nonnative enzymes on the flavor of dried dairy ingredients.
abstract: Dried dairy ingredients are used in a wide array of foods from soups to bars to beverages. The popularity of dried dairy ingredients, including but not limited to sweet whey powder, whey proteins and milk powders, is increasing. Dried dairy ingredient flavor can carry through into the finished product and influence consumer liking; thus, it is imperative to produce a consistent product with bland flavor. Many different chemical compounds, both desirable and undesirable, contribute to the overall flavor of dried dairy ingredients, making the flavor very complex. Enzymatic reactions play a major role in flavor. Milk contains several native (indigenous) enzymes, such as lactoperoxidase, catalase, xanthine oxidase, proteinases, and lipases, which may affect flavor. In addition, other enzymes are often added to milk or milk products for various functions such as milk clotting (chymosin), bleaching of whey products (fungal peroxidases, catalase to deactivate hydrogen peroxide), flavor (lipases in certain cheeses), or produced during the cheesemaking process from starter culture or nonstarter bacteria. These enzymes and their possible contributions will be discussed in this review. Understanding the sources of flavor is crucial to produce bland, flavorless ingredients.
authors.affiliation: Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC 27695, USA.
authors.forename: R E
authors.initials: RE
authors.lastname: Campbell
authors.forename: M A
authors.initials: MA
authors.lastname: Drake
mesh_terms: D000818:Animals; D002374:Catalase / Q000378:metabolism; D002417:Cattle; D003611:Dairy Products / Q000592:standards*; D004798:Enzymes / Q000378:metabolism; D063427:Food Quality; D005524:Food Technology / Q000379:methods* / Q000592:standards; D006861:Hydrogen Peroxide / Q000378:metabolism; D007784:Lactoperoxidase / Q000378:metabolism; D008892:Milk / Q000592:standards; D008894:Milk Proteins / Q000378:metabolism / Q000592:standards; D011208:Powders; D013861:Thiocyanates / Q000378:metabolism; D000067816:Whey Proteins; D014969:Xanthine Oxidase / Q000378:metabolism
chemical_list: D004798:Enzymes; D008894:Milk Proteins; D011208:Powders; D013861:Thiocyanates; D000067816:Whey Proteins; D006861:Hydrogen Peroxide; D007784:Lactoperoxidase; D002374:Catalase; D014969:Xanthine Oxidase; C031760:thiocyanate
keywords: dairy ingredient; enzyme; flavor