Further studies on acid phosphatase of leucocyte origin in normal and mastitic bovine milks

At, Andrews

doi:10.1017/s0022029900015673

Cited by 15 publications

(6 citation statements)

References 11 publications

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“…A 4-to 10-fold increase in phosphatase occurred in whole milks after streptococcal infections. In a subsequent investigation, Andrews (1976) showed that normal milk contained only one acid phosphatase while mastitic milk showed 3 types of acid phosphatase -one being the same as that in normal milk and the other two being of leucocyte origin.…”

Section: Pkosphatasesmentioning

confidence: 95%

Bovine mastitis: milk compositional changes and related diagnostic tests

Kitchen¹

1981

Journal of Dairy Research

371

246

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Introduction Changes in milk composition Somatic cells Direct microscope somatic cell counts Electronic cell counting Fluoro-optical electronic cell counting Deoxyribonucleic acid estimations Detergent-based procedures Cellular metabolite determinations Major milk components Milk lipids Milk proteins Lactose Anions and cations CONTENTS 167 168 168 170 172 172 173 173 173 174 174 175 177 178 Enzymic changes Catalase Oxidases and reductases Lactate dehydrogenase Transaminase Lipases and esterases Phosphatases Glycosidases Effects on quality of milk and dairy products Conclusions References

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Section: Pkosphatasesmentioning

confidence: 95%

Bovine mastitis: milk compositional changes and related diagnostic tests

Kitchen¹

1981

Journal of Dairy Research

371

246

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“…Electrophoretic examination of milk from healthy cows showed the presence of only one band of acid phosphatase activity while mastitic milk showed the presence of two additional bands of activity, which are of leukocyte origin (Andrews & Alichanidis 1975b). Acid phosphatase activity is approximately 4–10 times higher in milk from cows with mastitis than in normal bovine milk (Andrews & Alichanidis 1975a; Andrews 1976).…”

Section: Acid Phosphatase In Bovine Milkmentioning

confidence: 99%

Acid phosphatase in cheese

Akuzawa

Fox

2004

Animal Science Journal

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The combined action of proteinases/peptidases and acid phosphatases on phosphorylated proteins/peptides could be important for cheese quality. It seems that acid phosphatase activity in cheese originates from milk and microorganisms. Bovine milk contains more than one acid phosphatase, which are distributed between the cream and skim milk. The properties of two enzymes isolated from butter milk and skim milk are different. In general, acid phosphatase, especially that from starter organisms is very heat stable. The dephosphorylation of casein and phosphopeptides is of interest in cheese ripening. It has been suggested that acid phosphatases from both skim milk and lactic acid bacteria contribute to dephosphorylation of phosphopeptides in cheese, which are produced from casein by coagulant, indigenous milk proteinase and microbial proteinases during cheese ripening.

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“…Bovine milk contains both acid and alkaline phosphatases. Milk acid phosphatase has been studied extensively (Andrews & Pallavicini, 1973;Andrews & Alichanidis, 1975;Andrews, 1976) and has been implicated in stability problems in some dairy products. Acid phosphatase is active on the phosphoserine residues of casein and is heat stable, surviving normal pasteurization conditions (Shahani, 1966).…”

mentioning

confidence: 99%

Effect of casein micelle composition and casein dephosphorylation on coagulation and syneresis

Pearse¹,

Linklater

Hall

et al. 1986

Journal of Dairy Research

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SUMMARYThe effect of varying the casein composition of artificial micelle milk on rennet coagulation time and syneresis was examined in order to determine whether either of these processes is dependent on the concentration of particular casein components. It was found that the levels of κ-and β-caseins had a significant effect on coagulation, whereas syneresis was only affected by the level of β-casein. Partial dephosphorylation of preformed micelles or the incorporation of dephosphorylated or partly dephosphorylated β-casein into artificial micelle milk was found to have an adverse effect on both coagulation and syneresis. It was concluded that the phosphate groups of casein, particularly those of β-casein, are directly involved in the micelle-micelle interactions which occur during coagulation and syneresis.

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Further studies on acid phosphatase of leucocyte origin in normal and mastitic bovine milks

Cited by 15 publications

References 11 publications

Bovine mastitis: milk compositional changes and related diagnostic tests

Bovine mastitis: milk compositional changes and related diagnostic tests

Acid phosphatase in cheese

Effect of casein micelle composition and casein dephosphorylation on coagulation and syneresis

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