Heat Stability of Lipases of Selected Psychrophilic Bacteria in Milk and Purdue Swiss-Type Cheese
Open Access
- 1 July 1965
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 48 (7) , 983-984
- https://doi.org/10.3168/jds.s0022-0302(65)88372-2
Abstract
Differences in heat stability of lipase produced by Pseudomonas fragi, P. muddolens and P. fluorescens were demonstrated. The enzyme produced by P. fluorescens was inactivated using the commercial heat treatment applied to milk, whereas the enzymes produced by P. fragi and P. mucidolens were more heat stable and caused off-flavor in Purdue Swiss-Type Cheese.Keywords
This publication has 5 references indexed in Scilit:
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- A Rapid Silica Gel Method for Measuring Total Free Fatty Acids in MilkJournal of Dairy Science, 1956
- The Lipase of Pseudomonas fragi III. Enzyme Action in Cream and ButterJournal of Dairy Science, 1953
- The Lipase of Pseudomonas fragi I. Characterization of the EnzymeJournal of Dairy Science, 1953
- Effect of High-Temperature Short-Time Heat Treatments on Some Properties of Milk. II. Inactivation of the Lipase EnzymeJournal of Dairy Science, 1948