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Proteolysis during storage of UHT milk: differences between whole and skim milk

Published online by Cambridge University Press:  01 June 2009

Rosina López-Fandiño ,
Agustin Olano ,
Nieves Corzo  and
Mercedes Ramos
Rosina López-Fandiño
Affiliation:
Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, España
Agustin Olano
Affiliation:
Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, España
Nieves Corzo
Affiliation:
Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, España
Mercedes Ramos
Affiliation:
Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, España
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Summary

Proteolysis during storage of UHT skim and whole milks processed by either direct or indirect systems has been studied. All the proteolysis indices determined (measurement of free amino groups, PAGE of caseins and PAGE and reversed-phase HPLC of the fraction soluble at pH 4·6) revealed greater proteolytic degradation during storage of skim milks compared with that of whole milks subjected to the same UHT treatments. Increased activities of both native milk proteinase and proteinases of bacterial origin were observed in skim UHT milks. The different behaviour of UHT skim and whole milks on storage would have to be taken into account in establishing the process conditions.

Type
Original Articles
Information
Journal of Dairy Research , Volume 60 , Issue 3 , August 1993 , pp. 339 - 347
Copyright
Copyright © Proprietors of Journal of Dairy Research 1993

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References

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