Influence of Bacillus spp. enzymes on ultra high temperature-treated milk proteins

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F04%3A00002563" target="_blank" >RIV/62157124:16270/04:00002563 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Influence of Bacillus spp. enzymes on ultra high temperature-treated milk proteins
Original language description
A model case of long-life half-fat milk contamination with spores of 15 strains of B. licheniformis, B. subtilis a B. cereus isolated from farm environment and from raw milk was used to determine proteolysis by measuring the changes in milk protein contents. The methods of infrared spectroscopy, free tyrosine using Lowry's method according to Juffs and setting of decrease in casein fractions using the SDS-PAGE were employed. Under storage temperature of 4 C no proteolysis was recorded. However, under storage temperature of 24 C the following changes in comparison with initial values were recorded after 3 weeks: a decrease in protein contents from 34.60 g(.)l(-1) to 29.46 - 32.86 g(.)l(-1) and increased free tyrosine contents from 0.65 mg(.)ml(-1) to 2.13 - 1.59 mg(.)ml(-1) depending on Bacillus spp. type. It was detected that milk heating at a temperature of 100degreesC for 10 min and at 135degreesC for 5 s, respectively, the spores of resistant strains Bacillus licheniformis may survi
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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Publication year
2004
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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