Production of proteinases by psychrotrophic bacteria in raw milk stored at low temperature

Full text for this resource is not available from the Research Repository.

Hariyani, Sri, Datta, Nivedita, Elliott, Anthony J and Deeth, H. C (2003) Production of proteinases by psychrotrophic bacteria in raw milk stored at low temperature. Australian Journal of Dairy Technology, 58 (1). pp. 15-20. ISSN 0004-9433

Abstract

Raw milk samples from two different sources were stored at 2°C, 4°C and 7°C for 10 days and the growth of psychrotrophic bacteria, production of proteinase and proteolysis in the milks were measured during storage. Peptide analyses by the fluorescamine method and RP-HPLC were used in determination of proteolysis and proteinase activity. The average times taken for the psychrotroph counts to reach 107 cfu/mL at 2°C, 4°C and 7°C were approximately 9, 7 and 4 days, although there was considerable variation in growth rates in the different milks. There was little correlation between psychrotroph counts and either proteolysis or proteinase activity levels. At 2°C, no milk stored showed significant proteolysis by the fluorescamine method after 10 days' storage, but significant proteinase activity could be measured in some of these milks at 8 and 10 days. RP-HPLC analysis was a more sensitive means of detecting peptides than the fluorescamine method.

Item type Article
URI https://vuir.vu.edu.au/id/eprint/2435
Subjects Historical > Faculty/School/Research Centre/Department > School of Biomedical and Health Sciences
Keywords ResPubID18321, psychrotrophic bacteria, proteinase, proteolysis, milk
Download/View statistics View download statistics for this item

Search Google Scholar

Repository staff login