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Proteolytic activity in UHT-sterilized milk

Published online by Cambridge University Press:  01 June 2009

Cesare Corradini  and
Paola Panini Pecis
Cesare Corradini
Affiliation:
Istituto di Chimica Agraria, Università Cattolica del Sacro Cuore, 29100 Piacenza, Italy
Paola Panini Pecis
Affiliation:
Istituto di Chimica Agraria, Università Cattolica del Sacro Cuore, 29100 Piacenza, Italy
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Summary

The proteolytic activity in UHT-sterilized milk of a proteinase-containing fraction, prepared from the milk, is reported. The proteinase fraction was isolated from casein micelles as described by Reimerdes & Klostermeyer (1974).

The fraction was added to UHT milks and the proteolysis in the samples, measured as the liberation of non-protein nitrogen, compared with that in control samples without added proteinases. The increase in proteolytic activity and deterioration in samples containing added proteinases indicated that an enzyme process occurred in UHT-sterilized milk which could influence gel formation.

Information

Type
Section B. Milk Proteins: Comparative Aspects, and the Study of some of the Minor Caseins
Information
Journal of Dairy Research , Volume 46 , Issue 2: Symposium on the Physics and Chemistry of Milk Proteins , April 1979 , pp. 227 - 229
Copyright
Copyright © Proprietors of Journal of Dairy Research 1979

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