Chemical profiles of hydrolyzed milk samples after treatment with commercial enzymes

Commercial enzymes (protease and lipase) were used to produce highly flavor ed cheese-like hydrolysates from fluid milk. Free fatty acids, free amino a cids, degree of proteolysis, and volatile profiles were assessed to suggest the importance of proteolytic and lipolytic activity on cheese flavor deve lopment. Free fatty acid liberation was maximized with the combined Flavour zyme(TM) (protease) and Palatase(R) (lipase) treatment incubated at 30 degr eesC, most likely due to synergism conferred by the protease. The Flavourzy me/Palatase samples incubated at 45 degreesC generated the highest total co ncentration of volatile compounds. The addition of Flavourzyme generated fr ee amino acids and low molecular weight peptides (< 1400 MW).