Fatty acids released from milk fat by lipoprotein lipase and lipolytic psychrotrophs

Journal of Food Science

Volumn 69, Issue 8, 2004, Pages

  Ouattara, G C ^a   Jeon, I J ^a   Hart Thakur, R A ^a   Schmidt, K A ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

GC analysis; Lipolytic bacteria; Milk quality

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 7444269015     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2004.tb18014.x     Document Type: Article

References (29)

1. Alford JA, Smith JL, Lilly HD. 1971. Relationship of microbial activity to changes in lipids of foods. J Appl Bact 34(1):133-46.
2. Andersson RE. 1980. Lipase production, lipolysis, and formation of volatile compounds by Pseudomonas fluorescens in fat-containing media. J Food Sci 45(6):1694-701.
3. Bodyfelt FW, Tobias J, Trout GM. 1988. The sensory evaluation of dairy products. New York: Van Nostrand Reinhold. 477 p.
4. Choi IW, Jeon IJ, Smith JS. 1994. Isolation of lipase-active fractions from ultra-high temperature-processed milk and their patterns of releasing fatty acids from milk fat emulsion. J Dairy Sci 77(8):2168-76.
5. Cogan TM. 1980. Heat-resistant Upases and proteinases and the quality of dairy products. In: Lipolysis in milk and dairy products. Document 118. Brussels, Belgium: Intl. Dairy Federation. p 26-32.
6. Collins SJ, Bester BH, McGill AEJ. 1993. Influence of psychrotrophic bacterial growth in raw milk on the sensory acceptance of UHT skim milk. J Food Prot 56(5):418-25.
7. Deeth HC, Fitz-Gerald HC. 1983. Lipolytic enzymes and hydrolytic rancidity in milk and milk products. In: Fox PF, editor. Developments in dairy chemistry 2: Lipids. New York: Applied Science Publishers. p 195-239.
8. Downey WK. 1980. Risks from pre and post manufacture lipolysis. In: Lipolysis in milk and dairy products. Document 118. Brussels, Belgium: Intl. Dairy Federation. p 4-19.
9. Food and Drug Administration. 2001. Grade "A" pasteurized milk ordinance. Publication number 229. Available from FDA: www.cfsan.fda.gov/~ear/ pmo01toc.html. Accessed 8 April 2004.
10. Frank JF, Christen GL, Bullerman LB. 1993. Tests for groups of microorganisms. In: Marshall RT, editor. Standard methods for the examination of dairy products. 16th ed. Washington D.C.: American Public Health Assn. p 271-83.
11. Fryer TF, Reiter B, Lawrence RC. 1967. Lipolytic activity of lactic acid bacteria. J Dairy Sci 50(3):388-9.
12. Jay JM. 1992. Modern food microbiology. 4th ed. New York: Van Nostrand Reinhold. 701 p.
13. Jeon IJ. 1996. Undesirable flavors in dairy products. In: Saxby MJ, editor. Food taints and off-flavours. Glasgow, UK: Blackie Academic & Professional, An Imprint of Chapman and Hall. p 139-67.
14. Kuzdzal-Savoie S. 1980. Determination of free fatty acids in milk and milk products. In: Lipolysis in milk and dairy products. Document 118. Brussels, Belgium: Intl. Dairy Federation. p 53-66.
15. Lawrence RC, Fryer TF, Reiter B. 1967a. Rapid method for the quantitative estimation of microbial lipases. Nature 213(5082):1264-5.
16. Lawrence RC, Fryer TF, Reiter B. 1967b. The production and characterization of upases from a Micrococcus and a pseudomonad. J Gen Microbiol 48(3):401-8.
17. McKay DB, Dieckelmann M, Beacham IR. 1995. Degradation of triglycerides by a Pseudomonad isolated from milk: The roles of lipase and esterase studied using recombinant strains over-producing, or specifically deficient in the enzymes. J Applied Bacteriol 78(3):216-23.
18. Nelson JS. 1972. Enzymatically produced flavors for fatty systems. J Amer Oil Chem Soc 49(10):559-62.
19. Patel GB, Blankenagel G. 1972. Bacterial counts of raw milk and flavor of the milk after pasteurization and storage. J Milk Food Technol 35(4):203-8.
20. Rowe M, Gilmour A. 1985. The present and future importance of psychtrotrophic bacteria. Dairy Industr Int 50 (11):14-5,17,19,37.
21. Schaffner DW, McEntire J, Duffy S, Montville R, Smith S. 2003. Monte Carlo simulation of the shelf life of pasteurized milk as affected by temperature and initial concentration of spoilage organisms. Food Prot 23(12):1014-21.
22. Sorhaug T, Stepaniak L. 1997. Psychrotrophs and their enzymes in milk and dairy products: quality aspects. Trends Food Sci Technol 8(1):35-41.
23. Stead D. 1987. Production of extracellular lipases and proteinases during prolonged growth of strains of psychrotrophic bacteria in whole milk. J Dairy Res 54(4):535-43.
24. Stewart DB, Murray JG, Neill SD. 1975. Lipolytic activity of organisms isolated from refrigerated bulk milk. In: Proceedings of the lipolysis symposium. Document 86. Brussels, Belgium: Intl. Dairy Federation. p 38-50.
25. Tolle A, Heeschen W. 1975. Free fatty acids in milk in relation to flow conditions of milking plants. In: Proceedings of the lipolysis symposium. Document 86. Brussels, Belgium: Intl. Dairy Federation. p 134-40.
26. Walstra P, Jenness RJ. 1984. Dairy chemistry and physics. New York: John Wiley and Sons. 465 p.
27. Weihrauch JL. 1988. Lipids of milk: Deterioration. In: Wong NP, Jenness R, Keeney M, Marth EM, editors. Fundamentals of dairy chemistry. 3rd ed. New York: Van Nostrand Reihhold Co. p 215-78.
28. Wiking L, Björk L, Nielson JH. 2003. Influence of feed composition on stability of fat globules during pumping of raw milk. Int Dairy J 13(10):797-804.
29. Witter LD. 1969. Psychrotrophic bacteria - a review. J Dairy Sci 44(6):983-1018.