THE ROLE OF BACTERIAL PROTEINASES IN GELATION DEFECT OF UHT MILK: GELATION DEFECT OF UHT MILK - Softcover

Qaddoura, Khaled; Shaker, Reyad; Jaradat, Zeyad

 
9783844397239: THE ROLE OF BACTERIAL PROTEINASES IN GELATION DEFECT OF UHT MILK: GELATION DEFECT OF UHT MILK
Softcover
ISBN 10: 384439723X ISBN 13: 9783844397239
Verlag: LAP LAMBERT Academic Publishing, 2011

Inhaltsangabe

Ultra high temperature (UHT) is the common means of heat processing for safety and good keeping quality of milk as a microbiologically stable at room temperatures. Gelation is one of the major defects in UHT milk and milk products as it limits the shelf life of the product.It may frequently exhibit certain changes in the flavor and texture during Storage.Many studies have demonstrated that endogenous and bacterial proteinases play an important role in gelation of UHT milk. These enzymes are generally produced by psychrotrophic organisms that grow in milk during refrigerated storage like Pseudomonas and spore forming bacteria like Bacillus that survive heat treatment.To gain more information about the gelation phenomena in UHT milk the present study investigated the role of B. cereus and bacterial proteinases at different temperatures on the gelation of UHT milk. Several parameters that include Bacillus cells count, pH, and proteolysis assessment were monitored during storage.

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Reseña del editor

Ultra high temperature (UHT) is the common means of heat processing for safety and good keeping quality of milk as a microbiologically stable at room temperatures. Gelation is one of the major defects in UHT milk and milk products as it limits the shelf life of the product.It may frequently exhibit certain changes in the flavor and texture during Storage.Many studies have demonstrated that endogenous and bacterial proteinases play an important role in gelation of UHT milk. These enzymes are generally produced by psychrotrophic organisms that grow in milk during refrigerated storage like Pseudomonas and spore forming bacteria like Bacillus that survive heat treatment.To gain more information about the gelation phenomena in UHT milk the present study investigated the role of B. cereus and bacterial proteinases at different temperatures on the gelation of UHT milk. Several parameters that include Bacillus cells count, pH, and proteolysis assessment were monitored during storage.

Biografía del autor

Qaddoura M.T. Khaled, Head of Food Microbiology Division/JFDA Msc, Food Microbiology & Food Safety / Jordan University of Science and Technology, 2007. Nutrition and Food Technology Section in Agricultural Engineers Association Member MECIDS (Middle East Consortium on Infectious Disease Surveillance)member

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Verlag
LAP LAMBERT Academic Publishing
Erscheinungsdatum
2011
Sprache
Englisch
ISBN 10 
384439723X
ISBN 13 
9783844397239
Einband
Tapa blanda
Anzahl der Seiten
88
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