Proteolysis in raw milk in relation to microbiological indicatorsá J., Hanuš O., Klimešová M., Němečková I., Roubal P., Kopecký J., Jedelská R., Nejeschlebová L. (2016): Proteolysis in raw milk in relation to microbiological indicators. Czech J. Food Sci., 34: 306-312.
download PDF
Proteolysis in raw milk is a crucial parameter indicating both cow’s mastitis and the technological problems or spoilage risk of final products. However, a suitable analytical method for its early detection in practice is still missing. Thus, we proposed a spectrophotometric determination of milk proteolysis equivalent (MPE). We tested this method on 104 bovine raw milk samples in relation to their somatic cell count (SCC) as an indicator of native proteolysis, and the total count of mesophilic bacteria (TCMB) and the total count of psychrotrophic bacteria (TCPB) as indicators of microbial proteolysis. Correlation coefficients between log TCMB and MPE and log TCPB and MPE were 0.3651 and 0.4152, respectively (both P < 0.001). SCC was not correlated with MPE (P > 0.05). We estimated the MPE limit indicating an incipient risk of proteolysis in the range from 0.9366 to 1.02 mmol/l. The determination of MPE seems to be a promising method applicable in the control of raw milk.
Barbano D.M. (2000): Practical Guide for Control of Cheese Yield. Brussels, International Dairy Federation: 19–27.
Baur Claudia, Krewinkel Manuel, Kranz Bertolt, von Neubeck Mario, Wenning Mareike, Scherer Siegfried, Stoeckel Marina, Hinrichs Jörg, Stressler Timo, Fischer Lutz (2015): Quantification of the proteolytic and lipolytic activity of microorganisms isolated from raw milk. International Dairy Journal, 49, 23-29
Champagne Claude P., Laing Richard R., Roy Denis, Mafu Akier Assanta, Griffiths Mansel W., White Charles (1994): Psychrotrophs in dairy products: Their effects and their control. Critical Reviews in Food Science and Nutrition, 34, 1-30
Chen L., Daniel R.M., Coolbear T. (2003): Detection and impact of protease and lipase activities in milk and milk powders. International Dairy Journal, 13, 255-275
Chramostová J., Rubina N., Šedivcová V., Dragoun M., Němečková I., Roubal P. (2014): Vliv chladírenských teplot na růst a proteolytickou činnost mikroorganismů syrového mléka. Mlékařské listy – Zpravodaj, 146: 10–13.
Coulon Jean-Baptiste, Gasqui Patrick, Barnouin Jacques, Ollier Alain, Pradel Philippe, Pomiès Dominique (2002): Effect of mastitis and related-germ on milk yield and composition during naturally-occurring udder infections in dairy cows. Animal Research, 51, 383-393
Čurda L., Dryáková A. (2003): Modification of spectrophotometrical method for the determination of primary amino-groups in milk proteins. In: Proceedings of National Cheese Competition, Jan 22, 2003, Prague, Czech Republic: 124–128.
Datta Nivedita, Deeth Hilton C (2003): Diagnosing the cause of proteolysis in UHT milk. LWT - Food Science and Technology, 36, 173-182
Gaucher Isabelle, Mollé Daniel, Gagnaire Valérie, Gaucheron Frédéric (2008): Effects of storage temperature on physico-chemical characteristics of semi-skimmed UHT milk. Food Hydrocolloids, 22, 130-143
Hanuš Oto, Janů Libor, Schuster Jens, Kučera Josef, Vyletělová Marcela, Genčurová Václava (2011): Exploratory analysis of dynamics of frequency distribution of raw cow milk quality indicators in the Czech Republic. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 59, 83-100
Janů L., Hanuš O., Frelich J., Macek A., Zajíčková I., Genčurová V., Jedelská R. (2007): Influences of Different Milk Yields of Holstein Cows on Milk Quality Indicators in the Czech Republic. Acta Veterinaria Brno, 76, 553-561
Le T.X., Datta N., Deeth H.C. (2006): A sensitive HPLC method for measuring bacterial proteolysis and proteinase activity in UHT milk. Food Research International, 39, 823-830
Le Bars D., Gripon J. C. (1993): Hydrolysis of α s1 -casein by bovine plasmin. Le Lait, 73, 337-344
Le Roux Y., Colin O., Laurent F. (1995): Proteolysis in Samples of Quarter Milk with Varying Somatic Cell Counts. 1. Comparison of Some Indicators of Endogenous Proteolysis in Milk. Journal of Dairy Science, 78, 1289-1297
McKellar R.C. (1981): Development of Off-Flavors in Ultra-High Temperature and Pasteurized Milk as a Function of Proteolysis. Journal of Dairy Science, 64, 2138-2145
McSweeney P.L.H., Fox P.F., Olson N.F. (1995): Proteolysis of bovine caseins by cathepsin D: Preliminary observations and comparison with chymosin. International Dairy Journal, 5, 321-336
Němečková I., Pechačová M., Roubal P. (2009): Problems with the detection of proteolytic micro-organisms and their undesirable activities in milk. Czech Journal of Food Sciences, 27 (Special Issue 2): S2-82–S2-89.
Özer B.H. (2000): Microbiology of liquid milk. In: Robinson R.K., Batt C.A., Patel P.D. (eds): Encyclopaedia of Food Microbiology. London, Academic Press: 1436–1440.
Topçu Ali, Numanoğlu Eren, Saldamlı İlbilge (2006): Proteolysis and storage stability of UHT milk produced in Turkey. International Dairy Journal, 16, 633-638
Upadhyay V.K., McSweeney P.L.H., Magboul A.A.A., Fox P.F. (2004): Proteolysis in cheese during ripening. In: Fox P.F., McSweeney P.L.H., Cogan T.M., Guinee T.P. (eds): Cheese – Chemistry, Physics and Microbiology. 3rd Ed. London, Academic Press: 391–396.
Valero E., Villamiel M., Miralles B., Sanz J., Martı́nez-Castro I. (2001): Changes in flavour and volatile components during storage of whole and skimmed UHT milk. Food Chemistry, 72, 51-58
von Neubeck Mario, Baur Claudia, Krewinkel Manuel, Stoeckel Marina, Kranz Bertolt, Stressler Timo, Fischer Lutz, Hinrichs Jörg, Scherer Siegfried, Wenning Mareike (2015): Biodiversity of refrigerated raw milk microbiota and their enzymatic spoilage potential. International Journal of Food Microbiology, 211, 57-65
Vyletělová M., Benda P., Hanuš O., Kopunecz P. (1999): Determination of total psychrotrophic microorganisms in bulk milk samples and their relationship to total count of microorganisms. Czech Journal of Food Sciences, 17: 216–222.
download PDF

© 2022 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti