Skip to main content

Instant infusion pasteurisation of bovine milk. II. Effects on indigenous milk enzymes activity and whey protein denaturation

Buy Article:

$51.00 plus tax (Refund Policy)

Abstract:

Direct heat treatment of two milk types, skimmed and nonstandardised full-fat, was performed by instant steam infusion and compared with indirect heating. Infusion conditions were temperatures of 72–120°C combined with holding times of 100–700 ms, and indirect heat conditions were 72°C/15 s and 85°C/30 s. The activity of indigenous enzymes such as alkaline phosphatase, lactoperoxidase, xanthine oxidase and γ-glutamyl transpeptidase was evaluated. Infusion temperature was the main determinant of inactivation. Whey protein denaturation represented by β-lactoglobulin increased significantly with infusion temperature. The nonstandardised milk had a higher denaturation rate than skimmed milk. The effect of instant infusion on pH and milk fat globule size in relation to whey protein denaturation and association is discussed.

Keywords: Enzymatic activity; Instant infusion pasteurisation; Milk; Whey protein denaturation

Document Type: Research Article

DOI: http://dx.doi.org/10.1111/j.1471-0307.2010.00583.x

Affiliations: 1: Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C 2: SPX APV, Pasteursvej 1, DK-8600 Silkeborg, Denmark

Publication date: May 1, 2010

bsc/idt/2010/00000063/00000002/art00004
dcterms_title,dcterms_description,pub_keyword
6
5
20
40
5

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
X
Cookie Policy
ingentaconnect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more