Problems with Detection of Proteolytic Micro-organisms and Their Undesirable Activities in Mik

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F09%3AAPROTE09" target="_blank" >RIV/26722861:_____/09:APROTE09 - isvavai.cz</a>
Alternative codes found
RIV/16193296:_____/09:JMPROT09
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Problems with Detection of Proteolytic Micro-organisms and Their Undesirable Activities in Mik
Original language description
Occurence of proteolytic enzymes in milk is often associated with technological problems and sensory, rheological and functional defects of final dairy products. Thus, the simple, cost-effective and available laboratory method for evaluation of undesirable proteolysis risk is needed. In our work we have tested cultivation plate methods and chemical methods to choose the proper ones which can provide information on undesirable proteolytic changes especially in raw milk. Although the microbiological analyses cannot detect enzymes indigenous to milk, but only the quantity of producers of microbial enzymes, they seem to be the most acceptable, particularly usage of the Glucose-Trypton-Yeast Extract agar with 10% vol. of sterile milk added before pouring onto plates (incubation at 30 °C for 72 h). The chemical methods are not sensitive enough to analyse the real milk samples.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Project
<a href="/en/project/2B06048" target="_blank" >2B06048: Microbiological risks at dairy processing - detection and preventative measures</a><br>
Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year
2009
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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