SDRP Journal of Food Science & Technology

DETECTING A RAPID METHOD FOR MEASURING THE PROTEOLYTIC ACTIVITY OF RAW AND UHT MILK

Citation

Ioannis Sakaridis, DETECTING A RAPID METHOD FOR MEASURING THE PROTEOLYTIC ACTIVITY OF RAW AND UHT MILK(2016)SDRP Journal of Food Science & Technology 1(2)

Abstract

The relation between age gelation and proteolytic activity was investigated in this study, as proteolysis is considered to be one of the principal factors that cause gelation. Two different methods for measuring the proteolytic activity of milk samples were applied; the measurement of absorbance at 280 nm and the trinitrobenzene sulfonic acid (TNBS) method. The milk samples used were raw and UHT cow’s and goat’s milk. Proteolysis was also induced in UHT milk by inoculating cells of four different strains of Pseudomonas fluorescens into the milk and the changes taking place were observed. It has been found that the proteolytic activity of raw milk was not affected by a refrigerated storage for 10 days and only after this period it was gradually increased. The higher proteolytic activity of goat’s milk in comparison with cow’s milk during storage and its increased susceptibility to gelation were also established. Furthermore, the importance of storage temperature and the different effect of the four strains of P. fluorescens on proteolytic activity and pH of the UHT milk were shown. Finally, it has been demonstrated that there is a certain level of proteolytic activity in milk that leads to gelation when it is exceeded.

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