Extreme high-temperature treatment of milk with respect to plasmin inactivation

Asselt, A.J. van; Sweere, A. P. J.; Rollema, Harry S.; Jong, Peter de

doi:10.1016/j.idairyj.2007.11.019

Cited by 52 publications

(13 citation statements)

References 16 publications

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“…The milk can be heated at 80 °C (during different residence times) before (preheated) or after (postheated) the heat treatment with the ISI (0.2 s, 180 °C). After heating, the product can be instantaneously cooled using flash cooling (van Asselt and others 2008). The heat treatment in industrial applications is much shorter, but a higher temperature is applied.…”

Section: Ways To Improve Shelf Life Of Uht Milkmentioning

confidence: 99%

“…By applying these new kinetics, the heat load for currently applied UHT treatments of milk can be reduced while obtaining a sufficient inactivation of plasmin (that is, <1%) and to achieve a 6 decimal reduction of B. sporothermodurans . This opens the way for the production of extended shelf life milk with even less product degradation (that is, <50% denaturation of β‐lactoglobulin) compared with currently available UHT products (that is, >50% denaturation of β‐lactoglobulin) and improved taste characteristics (van Asselt and others 2008).…”

Section: Ways To Improve Shelf Life Of Uht Milkmentioning

confidence: 99%

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UHT Milk Processing and Effect of Plasmin Activity on Shelf Life: A Review

Chavan¹,

Chavan²,

Khedkar³

et al. 2011

Comp Rev Food Sci Food Safe

113

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Abstract:The demand for ultra-high-temperature (UHT) processed and aseptically packaged milk is increasing worldwide. A rise of 47% from 187 billion in 2008 to 265 billon in 2013 in pack numbers is expected. Selection of UHT and aseptic packaging systems reflect customer preferences and the processes are designed to ensure commercial sterility and acceptable sensory attributes throughout shelf life. Advantages of UHT processing include extended shelf life, lower energy costs, and the elimination of required refrigeration during storage and distribution. Desirable changes taking place during UHT processing of milk such as destruction of microorganisms and inactivation of enzymes occur, while undesirable effects such as browning, loss of nutrients, sedimentation, fat separation, cooked flavor also take place. Gelation of UHT milk during storage (age gelation) is a major factor limiting its shelf life. Significant factors that influence the onset of gelation include the nature of the heat treatment, proteolysis during storage, milk composition and quality, seasonal milk production factors, and storage temperature. This review is focused on the types of age gelation and the effect of plasmin activity on enzymatic gelation in UHT milk during a prolonged storage period. Measuring enzyme activity is a major concern to commercial producers, and many techniques, such as enzyme-linked immunosorbent assay, spectrophotometery, high-performance liquid chromatography, and so on, are available. Extension of shelf life of UHT milk can be achieved by deactivation of enzymes, by deploying low-temperature inactivation at 55• C for 60 min, innovative steam injection heating, membrane processing, and high-pressure treatments.

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Section: Ways To Improve Shelf Life Of Uht Milkmentioning

confidence: 99%

Section: Ways To Improve Shelf Life Of Uht Milkmentioning

confidence: 99%

UHT Milk Processing and Effect of Plasmin Activity on Shelf Life: A Review

Chavan¹,

Chavan²,

Khedkar³

et al. 2011

Comp Rev Food Sci Food Safe

113

View full text Add to dashboard Cite

show abstract

“…Later on, some CRF3-2018-0194 Submitted 8/30/2018, Accepted 3/10/2019 work suggested that proteolytic action of the indigenous milk protease plasmin could also be a causative factor for age gelation (Dekoning, Kaper, Rollema & Driessen, 1985;Kohlmann, Nielsen, & Ladisch, 1988), which was then intensively studied in the 1980s to 1990s, as reviewed by Bastian and Brown (1996); Datta and Deeth (2001); Fox and Kelly (2006); Ismail and Nielsen (2010). Moreover, a preheating step for plasmin inactivation at around 85 to 95°C for around 3 min has been developed for UHT milk production (Newstead, Paterson, Anema, Coker, & Wewala, 2006;Rauh et al, 2014b;Van Asselt, Sweere, Rollema, & De Jong, 2008). By contrast, the studies on the effects of bacterial proteolytic enzymes on UHT milk have not been followed up as vigorously as those on plasmin.…”

Section: Introductionmentioning

confidence: 99%

The Extracellular Protease AprX from Pseudomonas and its Spoilage Potential for UHT Milk: A Review

Zhang

Bijl

Svensson

et al. 2019

Comp Rev Food Sci Food Safe

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The negative effects of proteases produced by psychrotrophic bacteria on dairy products, especially ultra‐high‐temperature (UHT) milk, are drawing increasing attention worldwide. These proteases are especially problematic, because it is difficult to control psychrotrophic bacteria during cold storage and to inactivate their heat‐resistant proteases during dairy processing. The predominant psychrotrophic species with spoilage potential in raw milk, Pseudomonas, can produce a thermostable extracellular protease, AprX. A comprehensive understanding of AprX on the aspects of its biological properties, regulation, proteolytic potential, and its impact on UHT milk can contribute to finding effective approaches to minimize, detect, and inactivate AprX. AprX also deserves attention as a representative of all extracellular metalloproteases produced by psychrotrophic bacteria in milk. The progress of current research on AprX is summarized in this review, including a view on the gap in current understanding of this enzyme. Reducing the production and activity of AprX has considerable potential for alleviating the problems that arise from the instability of UHT milk during shelf‐life.

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“…Following HTST treatment and subsequent storage, PL activity is often increased, as reviewed by Grufferty and Fox (1988). Using preheating to 80 °C for 4 min followed by direct steam injection (DSI) at 180 °C for <0.2 s, van Asselt et al. (2008) report residual PL activities of <1%, while PL activity was reported below the detection limit following DSI treatments of 145 or 150 °C for 4 s (Topcu et al.…”

Section: Introductionmentioning

confidence: 99%

Effect of Lenient Steam Injection (LSI) heat treatment of bovine milk on the activities of some enzymes, the milk fat globule and pH

Dickow

Nielsen

Hammershøj

2011

Int J of Dairy Tech

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This study investigated the effects of Lenient Steam Injection (LSI) treatment at temperatures 70–150 °C on the enzymatic activities of the indigenous milk enzymes alkaline phosphatase, lactoperoxidase (LPO), xanthine oxidase (XO), lipoprotein lipase (LPL) and plasmin in comparison with two reference heat treatments of 63 °C for 30 s and of 72 °C for 15 s by indirect heating. Milk fat globule (MFG) size distributions and pH were also monitored. Alkaline phosphatase, LPO, XO and LPL activities decreased with increasing LSI temperature. Plasmin activity was increased at temperatures <80 °C and decreased at temperatures above 90 °C. Milk fat globule homogenisation was observed at temperatures above 110–130 °C.

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Extreme high-temperature treatment of milk with respect to plasmin inactivation

Cited by 52 publications

References 16 publications

UHT Milk Processing and Effect of Plasmin Activity on Shelf Life: A Review

UHT Milk Processing and Effect of Plasmin Activity on Shelf Life: A Review

The Extracellular Protease AprX from Pseudomonas and its Spoilage Potential for UHT Milk: A Review

Effect of Lenient Steam Injection (LSI) heat treatment of bovine milk on the activities of some enzymes, the milk fat globule and pH

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