CLASS PRESENTATION
ON
Sensory Characteristics of Milk Fat
DC-513 (Chemistry of Milk Lipids)
Presented By :-Deepshikha
Vishwajeet More
Riya
K. Subhash Naik
Ruturaj Jadhao
Deepakshi Chittora
INTRODUCTION
Sensory characteristics refers to the qualities perceived by our senses such
as flavor , aroma , texture , and appearance that determine products quality
and acceptability.
Milk fat significantly influences the sensory properties of dairy products by
contributing to flavor , texture , aroma and appearance.
The presence of milk fat is often a determining factor in consumer
preference for dairy products.
These characteristics are essential in determining the quality ,
acceptability , and preference for milk and milk product
SENSORY CHARACTERSTICS OF FATTY ACIDS
Short-Chain Fatty Acids (C4-C8): These fatty acids, such as butyric acid (C4), are
largely responsible for the buttery flavor of milk fat. Butyric acid imparts a
distinct, rich, and creamy taste, often associated with butter. It is especially
prominent in dairy products like butter and cheese.
Medium-Chain Fatty Acids (C10-C14): These fatty acids contribute to the creamy
flavor and texture. They are present in smaller quantities compared to short-
chain acids but still have an impact on flavor. Caproic acid (C10) and Caprylic acid
(C8) add complexity to the overall flavor.
Long-Chain Fatty Acids (C16-C18): These acids, such as palmitic acid (C16) and
stearic acid (C18), contribute to the mouth feel and richness of milk fat, although
their direct impact on flavor is less pronounced. They affect the overall sensory
profile by influencing the creaminess and texture.
ROLE OF MILK FAT IN TEXTURE OF PRODUCTS
1.Role of Milk Fat in Ice Cream Texture
Fat Destabilization & Structure Formation: Partial coalescence of fat globules
during freezing stabilizes the air phase, contributing to the structural rigidity of
ice cream.
Ice Crystal Inhibition: Milk fat acts as an ice crystal modifier by reducing the free
water content, thereby controlling the size and distribution of ice crystals.
Overrun & Rheological Properties: The crystalline fat matrix influences the
viscosity and foam stability, affecting air incorporation (overrun) and textural
smoothness.
2. Role of Milk Fat in Butter Texture
Solid Fat Index (SFI) & Consistency: The proportion of solid to liquid fat at a
given temperature dictates butter’s spreadability and mechanical strength.
Crystallization Polymorphism: The β’, α, and β polymorphic forms of milk fat
impact butter’s firmness and structural integrity, with β’ favouring a fine-
grained, smooth texture.
Plasticity & Deformation Behaviour: The crystallized triglycerides form a three-
dimensional network, enabling butter to undergo stress without fracturing, thus
enhancing malleability.
3. Role of Milk Fat in Ghee Texture
Granulation & Fat Crystal Morphology: Slow cooling facilitates the formation of
large β-fat crystals, contributing to the characteristic granular texture of ghee.
Viscosity & Flow Behavior: The proportion of high-melting and low-melting
triglycerides influences the viscosity profile, determining the semi-fluid or semi-
solid nature of ghee.
4. Khoa & Other Heat-Concentrated Dairy Products
Granular vs. Smooth Texture: The type and extent of fat crystallization in khoa
determine whether the final product is grainy (e.g., dhap khoa) or smooth (e.g.,
pindi khoa).
Fat-Protein Matrix Formation: The concentration process leads to fat entrapment
within a protein network, affecting hardness and body characteristics.
Water-Holding Capacity & Consistency: The proportion of bound and free fat
influences the final moisture retention and rheological properties of khoa.
KEY AROMATIC COMPOUNDS IN MILK FAT
Aromatic compounds: volatile compounds like aldehydes, ketones, and
esters contribute to milk fat’s aroma.
Acetone has a sweet, fruity odor, but in large quantities, it may develop
an undesirable chemical-like aroma.
Butter aroma: characteristic aroma of fresh milk fat is linked to
compounds like butyric acid and diacetyl.
Rancidity: when milk fat oxidizes, it develops off-aromas like "fishy" or
"metallic.“
Esters can add fruity, floral, or even sweet aromas to milk fat, which is
more noticeable in high-quality, fresh dairy products.
EFFECT OF MILK FAT ON COLOR
