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

Summary

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.

Available Versions of this Item

• Instant infusion pasteurisation of bovine milk. II. Effects on indigenous milk enzymes activity and whey protein denaturation. (deposited 21 Dec 2009 08:51) [Currently Displayed]
  • Instant infusion pasteurisation of bovine milk. II. Effects on indigenous milk enzymes activity and whey protein denaturation. (deposited 06 May 2010 12:06)