Lipases and proteinases in milk : occurrence, heat inactivation, and their importance for the keeping quality of milk products

F.M. Driessen

    Research output: Thesisexternal PhD, WU

    Abstract

    The occurrence and heat inactivation of native and bacterial lipases and proteinases in milk were studied.<p/>Production of these enzymes by Gram-negative psychrotrophic bacteria in milk was found to take place towards the end of exponential growth and in the stationary growth phase.<p/>Kinetics of heat inactivation in milk of milk lipoprotein lipase, alkaline milk proteinase and lipases and proteinases of some Gram-negative bacteria are given.<p/>The effects of residual lipolytic and proteolytic activity on the keeping quality of milk products were studied. In order to prevent activity of native lipases and proteinases, the milk should be heated sufficiently. The only way of preventing activity of bacterial lipases and proteinases in milk is to take measures against the growth of Gram-negative bacteria in the milk to be processed.
    Original languageEnglish
    QualificationDoctor of Philosophy
    Awarding Institution
    Supervisors/Advisors
    • Walstra, P., Promotor
    Award date2 Sep 1983
    Place of PublicationWageningen
    Publisher
    Publication statusPublished - 1983

    Keywords

    • animal products
    • antibiotics
    • dairy industry
    • food contamination
    • hormones
    • keeping quality
    • milk products
    • vitamins

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