THE ROLE OF BACTERIAL PROTEINASES IN GELATION DEFECT OF UHT MILK | GELATION DEFECT OF UHT MILK

Khaled Qaddoura (u. a.)

ISBN 10: 384439723X / ISBN 13: 9783844397239

Published by LAP LAMBERT Academic Publishing, 2011

About this Item

THE ROLE OF BACTERIAL PROTEINASES IN GELATION DEFECT OF UHT MILK | GELATION DEFECT OF UHT MILK | Khaled Qaddoura (u. a.) | Taschenbuch | 88 S. | Englisch | 2011 | LAP LAMBERT Academic Publishing | EAN 9783844397239 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu.

Seller Inventory # 106957687

Bibliographic Details

• Title: THE ROLE OF BACTERIAL PROTEINASES IN GELATION DEFECT OF UHT MILK | GELATION DEFECT OF UHT MILK
• Publisher: LAP LAMBERT Academic Publishing
• Publication Date: 2011
• Language: English
• ISBN 10: 384439723X
• ISBN 13: 9783844397239
• Binding: Taschenbuch
• Condition: Neu
• Dimensions: 220W x 150H x 6D millimeters 220 millimeters width by 150 millimeters height by 6 millimeters depth
• Weight: 149 grams
• Seller catalogs:
  • Bücher

About this title

Synopsis

Ultra high temperature (UHT) is the common means of heat processing for safety and good keeping quality of milk as a microbiologically stable at room temperatures. Gelation is one of the major defects in UHT milk and milk products as it limits the shelf life of the product.It may frequently exhibit certain changes in the flavor and texture during Storage.Many studies have demonstrated that endogenous and bacterial proteinases play an important role in gelation of UHT milk. These enzymes are generally produced by psychrotrophic organisms that grow in milk during refrigerated storage like Pseudomonas and spore forming bacteria like Bacillus that survive heat treatment.To gain more information about the gelation phenomena in UHT milk the present study investigated the role of B. cereus and bacterial proteinases at different temperatures on the gelation of UHT milk. Several parameters that include Bacillus cells count, pH, and proteolysis assessment were monitored during storage.

About the Author

Qaddoura M.T. Khaled, Head of Food Microbiology Division/JFDA Msc, Food Microbiology & Food Safety / Jordan University of Science and Technology, 2007. Nutrition and Food Technology Section in Agricultural Engineers Association Member MECIDS (Middle East Consortium on Infectious Disease Surveillance)member