Proteolytic activity in UHT-sterilized milk

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Abstract
SUMMARY The proteolytic activity in UHT-sterilized milk of a proteinase-containing fraction, prepared from the milk, is reported. The proteinase fraction was isolated from casein micelles as described by Reimerdes & Klostermeyer (1974). The fraction was added to UHT milks and the proteolysis in the samples, measured as the liberation of non-protein nitrogen, compared with that in control samples without added proteinases. The increase in proteolytic activity and deterioration in samples containing added proteinases indicated that an enzyme process occurred in UHT-sterilized milk which could influence gel formation.