Hostname: page-component-84b7d79bbc-g78kv Total loading time: 0 Render date: 2024-07-28T21:37:06.235Z Has data issue: false hasContentIssue false
  • English
  • Français

Enhanced inactivation of bacterial lipases and proteinases in whole milk by a modified ultra high temperature treatment

Published online by Cambridge University Press:  01 June 2009

Anthony R. Bucky ,
Patrick R. Hayes  and
David S. Robinson
Anthony R. Bucky
Affiliation:
Department of Microbiology, University of Leeds, Leeds LS2 9JT, UK
Patrick R. Hayes
Affiliation:
Department of Microbiology, University of Leeds, Leeds LS2 9JT, UK
David S. Robinson
Affiliation:
Procter Department of Food Science, University of Leeds, Leeds LS2 9JT, UK
Get access Rights & Permissions [Opens in a new window]

Summary

Cultures of Pseudomonas spp. strains P10, P12 and P15 grown in whole milk which contained ∼ 1 × 108 viable bacteria ml−1 demonstrated near linear increases in the concentration of short-chain free fatty acids and trichloroacetic acid soluble free amino groups at 20 °C, following either ultra high temperature (UHT) treatment (140 °C for 5 s) or dual heat treatments (140 °C followed by either 57, 60 or 65 °C). The dual heat treatments reduced the rates of lipolysis and proteolysis compared to the UHT treatment by up to 25-fold. The dual heat treatment utilizing 60 °C for 5 min also effectively limited both lipase and proteinase activities in raw milk culture samples which had contained either 6 × 106, 5 × 107 or 1 × 108 viable bacteria ml−1. In this system enzyme activities were reduced by up to 10-fold following dual heat treatment compared to UHT treatment alone.

Type
Original articles
Information
Journal of Dairy Research , Volume 55 , Issue 3 , August 1988 , pp. 373 - 380
Copyright
Copyright © Proprietors of Journal of Dairy Research 1988

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Adams, D. M., Barach, J. T. & Speck, M. L. 1975 Heat-resistant proteases produced in milk by psychrotrophic bacteria of dairy origin. Journal of Dairy Science 58, 828–834CrossRefGoogle ScholarPubMed
Adams, D. M. & Brawley, T. G. 1981 Heat-resistant bacterial lipases and ultra-high temperature sterilization of dairy products. Journal of Dairy Science 64 1951–1957CrossRefGoogle Scholar
Andersson, R. E., Hedlund, C. B. & Jonsson, U. 1979 Thermal inactivation of a heat-resistant lipase produced by the psychrotrophic bacterium Pseudomonas fluorescens. Journal of Dairy Science 62 361–367CrossRefGoogle Scholar
Barach, J. T., Adams, D. M. & Speck, M. L. 1976 Low temperature inactivation in milk of heat-resistant proteases from psychrotrophic bacteria. Journal of Dairy Science 59 391–395CrossRefGoogle Scholar
Birkeland, S. E., Stepaniak, L. & Sørhauq, T. 1985 Quantitative studies of heat-stable proteinase from Pseudomonas fluorescens P1 by the enzyme-linked immunosorbent assay. Applied and Environmental Microbiology 49 382–387CrossRefGoogle ScholarPubMed
Bucky, A. R., Hayes, P. R. & Robinson, D. S. 1986 Method of deactivating heat-stable enzymes. PCT International Patent Application WO 87/05 469 A1Google Scholar
Bucky, A. R., Robinson, D. S. & Hayes, P. R. 1987 a Enhanced deactivation of bacterial lipases by a modified UHT treatment. International Journal of Food Science and Technology 22, 35–40CrossRefGoogle Scholar
Bucky, A. R., Robinson, D. S. & Hayes, P. R. 1987 b Factors affecting the heat stability of lipase produced by a strain of Pseudomonas fluorescens. Food Chemistry 23 159–173CrossRefGoogle Scholar
Bucky, A. R., Hayes, P. R. & Robinson, D. S. 1987 c A modified ultra high temperature treatment for reducing microbial lipolysis in stored milk. Journal of Dairy Research 54 275–281CrossRefGoogle ScholarPubMed
Christen, G. L. & Marshall, R. T. 1984 Thermostability of lipase and protease of Pseudomonas fluorescens 27 produced in various broths. Journal of Dairy Science 67 1688–1693CrossRefGoogle Scholar
Christen, G. L. & Marshall, R. T. 1985 Effect of histidine on thermostability of lipase and protease of Pseudomonas fluorescens 27. Journal of Dairy Science 68, 594–604CrossRefGoogle Scholar
Downey, W. K. 1980 Flavour impairment of milk and milk products due to lipolysis. II. Risks from pre- and post-manufacture lipolysis. International Dairy Federation Bulletin Document No. 118 4–17Google Scholar
Fitz-Gerald, C. H., Deeth, H. C. & Coghill, D. M. 1982 Low temperature inactivation of lipases from psychrotrophic bacteria. Australian Journal of Dairy Technology 37, 51–54Google Scholar
Fox, P. F. & Stepaniak, L. 1983 Isolation and some properties of extracellular heat-stable lipases from Pseudomonas fluorescens strain AFT 36. Journal of Dairy Research 50 77–89CrossRefGoogle ScholarPubMed
Griffiths, M. W., Phillips, J. D. & Muir, D. D. 1981 Thermostability of proteases and lipases from a number of species of psychrotrophic bacteria of dairy origin. Journal of Applied Bacteriology 50, 289–303CrossRefGoogle ScholarPubMed
International Dairy Federation 1966 Standard method for the count of lipolytic organisms. International Standard FIL-IDF 41Google Scholar
McKellar, R. C. 1981 Development of off-flavors in ultra-high temperature and pasteurized milk as a function of proteolysis. Journal of Dairy Science 64 2138–2145CrossRefGoogle Scholar
Needs, E. C., Ford, G. D., Owen, A. J., Tuckley, B. & Anderson, M. 1983 A method for the quantitative determination of individual free fatty acids in milk by ion exchange resin adsorption and gas-liquid chromatography. Journal of Dairy Research 50 321–329CrossRefGoogle Scholar
Scanlan, R. A., Sather, L. A. & Day, E. A. 1965 Contribution of free fatty acids to the flavor of rancid milk. Journal of Dairy Science 48 1582–1584CrossRefGoogle Scholar
Stepaniak, L. & Fox, P. F. 1983 Thermal stability of an extracellular proteinase from Pseudomonas fluorescens AFT 36. Journal of Dairy Research 50 171–184CrossRefGoogle ScholarPubMed
West, F. B., Adams, D. M. & Speck, M. L. 1978 Inactivation of heat resistant proteases in normal ultra-high temperature sterilized skim milk by a low temperature treatment. Journal of Dairy Science 61 1078–1084CrossRefGoogle Scholar