Proteolysis and storage stability of UHT milk produced in Turkey

International Dairy Journal

Volumn 16, Issue 6, 2006, Pages 633-638

  Topçu, Ali ^a   Numanoǧlu, Eren ^a   Saldamli, Ilbilge ^a  

^a HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Bacterial proteinase; Plasmin; Proteolysis; Somatic cell count; UHT milk; UHT temperature

Indexed keywords

BACTERIA; ENZYMES; GELATION; NITROGEN; STEAM; STERILIZATION (CLEANING);

BACTERIAL PROTEINASE; PLASMIN; PROTEOLYSIS; SOMATIC CELL COUNT; UHT MILK; UHT TEMPERATURE;

DAIRY PRODUCTS;

BACTERIA (MICROORGANISMS);

EID: 33645420003     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2005.08.018     Document Type: Conference Paper

References (25)

1. Anonymous (2001). Sekizinci Bes Yillik Kalkinma Plani Gida Sanayi Ozel Ihtisas Komisyonu Raporu Sut ve Sut Urunleri Sanayi Alt Komisyon Raporu. The progress planning of eighth five years. No: DPT: 2636-OIK: 644, Ankara, Turkey.
2. AOAC (1990). Official methods of analysis (15th ed.). Washington, DC, USA: Association of Official Analysis Chemists.
3. M.J. Auldist, S.J. Coats, B.J. Sutherland, J.F. Hardham, G.H. McDowell, and G.L. Rogers Effect of somatic cell count and stage of lactation on the quality and storage life of ultra high temperature milk Journal of Dairy Research 63 1996 377 386
4. E.D. Bastian, and R.J. Brown Plasmin in milk and dairy products: An update International Dairy Journal 6 1996 435 457
5. S. Bendicho, G. Marti, T. Hernández, and O. Martin Determination of proteolytic activity in different milk systems Food Chemistry 79 2002 245 249
6. R.L. Bradley, E. Arnold Jr., D.M. Barbano, R.G. Semerad, D.E. Smith, and B.K. Vines Chemical and physical methods R.T. Marshall Standard methods for the examination of dairy products 16th ed. 1992 American Public Health Association Washington, DC, USA 433 529
7. G.L. Christen, and R.T. Marshall Selected properties of lipase and protease of Pseudomonas fluorescens 27 produced in four media Journal of Dairy Science 67 1984 1680 1687
8. N. Datta, and H.C. Deeth Age gelation of UHT milk - A review Transactions of the Institute of Chemical Engineers C. Food and Bioproducts Processing 79 2001 197 210
9. N. Datta, and H.C. Deeth Diagnosing the cause of proteolysis in UHT milk Lebensmittel Wissenschaft und Technologie 36 2003 173 182
10. P.F. Fox, and P.L.H. McSweeney Proteolysis in cheese Food Reviews International 12 1996 457 509
11. M.J. Gomez, S. Garde, P. Gaya, M. Medina, and M. Nunez Relationship between level of hydrophobic peptides and bitterness in cheese made from pasteurized and raw milk Journal of Dairy Research 64 1997 289 297
12. M.B. Grufferty, and P.F. Fox Milk alkaline proteinase Journal of Dairy Research 55 1988 609 630
13. IDF (1991a) Enumeration of microorganisms. IDF Standard 100B. Brussels, Belgium: International Dairy Federation.
14. IDF (1991b). Enumeration of psychrotrophic microorganisms. IDF Standard 101A. Brussels, Belgium: International Dairy Federation.
15. A.L. Kelly, and J. Foley Proteolysis and storage stability of UHT milk as influenced by milk plasmin activity, plasmin/β-lactoglobulin complexation, plasminogen activation and somatic cell count International Dairy Journal 7 1997 411 420
16. L. Lemieux, and R.E. Simard Bitter flavour in dairy products, I. A review of the factors likely to influence its development, mainly in cheese manufacture Lait 71 1991 599 636
17. L. Lemieux, and R.E. Simard Bitter flavour in dairy products, II. A review of bitter peptides from caseins: Their formation, isolation and identification, structure masking and inhibition Lait 72 1992 335 382
18. R. Lopez-Fandino, A. Olano, C. San Jose, and M. Ramos Application of reverse-phase HPLC to the study of proteolysis in UHT milk Journal of Dairy Research 60 1993 111 116
19. Marcos, A., & Esteban, M.A. (1999). Iberian cheeses. In P.F. Fox, (Ed.), Cheese: Chemistry, physics and microbiology, Vol. 2 (2nd ed., pp. 173-219), Maryland, USA: Aspen Publishers.
20. J. Mottar Influence de la durée de conservation sous réfrigération du lait cru sur la conservabilité du lait UHT Lait 64 1984 29 45
21. I. Politis, E. Lachance, E. Block, and J.D. Turner Plasmin and plasminogen in bovine milk: A relationship with involution Journal of Dairy Science 72 1989 900 926
22. E. Renner Storage stability and some nutritional aspects of milk powders and ultra high temperature products at high ambient temperatures Journal of Dairy Research 55 1988 125 142
23. H.S. Rollema, S. Visser, and J.K. Poll Spectrophotometric assay of plasmin and plasminogen in bovine milk Milchwissenschaft 38 1983 214 217
24. T. Sørhaug, and L. Stepaniak Psychrotrophs and their enzymes in milk and dairy products: Quality aspects Trends in Food Science & Technology 8 1997 35 40
25. E. Valero, M. Villamiel, B. Miralles, J. Sanz, and I. Martinez-Castro Changes in flavour and volatile components during storage of whole and skimmed UHT milk Food Chemistry 72 2001 51 58