Hammershøj, M.; Hougaard, A.B.; Vestergaard, J.S.; Poulsen, O. and Ipsen, R.H. (2010) Instant infusion pasteurisation of bovine milk. II. Effects on indigenous milk enzymes activity and whey protein denaturation. International Journal of Dairy Technology, 63 (2), pp. 197-208.
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Direct heat treatment of two milk types, skimmed and non-standardised, 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/15s and 85°C/30 s. The activity of indigenous enzymes; alkaline phosphatase, lactoperoxidase, xanthine oxidase and -glutamyl transpeptidase was evaluated. Mainly the infusion temperature was determinant for inactivation. Whey protein denaturation represented by -lactoglobulin increased significantly with infusion temperature. The non-standardised 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.
|EPrint Type:||Journal paper|
|Keywords:||instant infusion pasteurisation, milk, enzymatic activity, whey protein denaturation|
|Subjects:|| Food systems > Food security, food quality and human health|
Food systems > Processing, packaging and transportation
|Research affiliation:|| Denmark > DARCOF III (2005-2010) > ORMILKQUAL - High quality organic milk|
Denmark > AU - Aarhus University > AU, DJF - Faculty of Agricultural Sciences
Denmark > KU-LIFE - Faculty of Life Sciences
|Deposited By:||Hammershoj, Senior Scientist Marianne|
|Deposited On:||06 May 2010 12:06|
|Last Modified:||06 May 2010 12:06|
|Refereed:||Peer-reviewed and accepted|
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Instant infusion pasteurisation of bovine milk. II. Effects on indigenous milk enzymes activity and whey protein denaturation. (deposited 21 Dec 2009 08:51)
- Instant infusion pasteurisation of bovine milk. II. Effects on indigenous milk enzymes activity and whey protein denaturation. (deposited 06 May 2010 12:06) [Currently Displayed]
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