IMPROVED SHELF LIFE ESTIMATION OF UHT MILK BY PREDICTION OF PROTEOLYSIS

ABSTRACT During growth in raw milk, many psychrotrophic bacteria produce proteases that can retain activity following ultra‐high temperature (UHT) treatment. In this study, casein and skim milk powder assays for detecting very low levels of protease in UHT milk were optimized, and the suitability of...

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Veröffentlicht in:	Journal of food quality 2011-08, Vol.34 (4), p.229-235
Hauptverfasser:	BUTTON, P.D., ROGINSKI, H., DEETH, H.C., CRAVEN, H.M.
Format:	Artikel
Sprache:	eng
Schlagworte:	Assaying Bacteria Casein Cost analysis Microorganisms Milk Protease UHT
Online-Zugang:	Volltext
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