Influence of Enzyme Activity of Bacteria and Leucocytes in Raw Milk on Age Gelation after UHT Processing
- 1 February 1984
- journal article
- research article
- Published by Elsevier in Journal of Food Protection
- Vol. 47 (2) , 105-107
- https://doi.org/10.4315/0362-028x-47.2.105
Abstract
An investigation was undertaken into the relationship between the enzyme activity of cells harvested from raw milk and time taken for age gelation (TAG) to occur in the milk after ultra-high-temperature processing. It was shown that there was no relationship between the TAG and the bacterial counts on milk agar at 30°C or 7°C nor was there a relationship between the counts and the level of enzyme activity of the harvested cells. There was, however, a significant correlation between the level of enzyme activity of the harvested cells and the TAG. When extra bovine leucocytes were added to raw milk before processing, the TAG was increased. This suggested that there was an inhibitory action of leucocytes in development of age gelation.This publication has 4 references indexed in Scilit:
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- A Polyvalent Proteinase Inhibitor from Horse‐Blood‐Leucocyte CytosolEuropean Journal of Biochemistry, 1977
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- A comparison between the amino acid compositions of 2 chymosin-sensitive polypeptides and C-terminal segments of κ-caseinJournal of Dairy Research, 1976