Linear-transform and non-linear modelling of bovine milk catalase inactivation in a high-temperature short-time pasteurizer

Hirvi, Y.; Griffiths, Mansel W.; McKellar, R.C.; Modler, H.W.

doi:10.1016/0963-9969(95)00049-6

Cited by 17 publications

(6 citation statements)

References 7 publications

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“…Catalase is relatively heat labile (Farkye & Imafidon, 1995;Hirvi, Griffiths, McKellar, & Modler, 1996) and was among the indicators of pasteurisation investigated by Lind (1927) and Gould (1932). More recently, the presence of active catalase has been considered as an indicator of cheese made from sub-pasteurised milk.…”

Section: Catalasementioning

confidence: 98%

“…Sub-pasteurised or thermised milk (e.g., that heated at 63-65 1C for 16 s) has, in some cases, been considered as a compromise between raw and pasteurised milk for cheesemaking. The thermal inactivation of catalase was studied by Hirvi et al (1996) and the possibility of using its inactivation as an index of thermised milk was investigated by Hirvi and Griffiths (1998). Although the inactivation of catalase was found to be a useful index of thermisation of milk (it was almost completely inactivated by heating at 65 1C for 16 s), it was not suitable as an index of cheese made from thermised milk owing to the production of catalase in the cheese during ripening, especially by coryneform bacteria and yeasts, if present.…”

Section: Catalasementioning

confidence: 99%

See 1 more Smart Citation

Indigenous enzymes in milk: Overview and historical aspects—Part 1

Fox

Kelly

2006

International Dairy Journal

184

134

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Section: Catalasementioning

confidence: 98%

Section: Catalasementioning

confidence: 99%

Indigenous enzymes in milk: Overview and historical aspects—Part 1

Fox

Kelly

2006

International Dairy Journal

184

134

View full text Add to dashboard Cite

“…This method is based on the liberation of oxygen due to the action of catalase on hydrogen peroxide (Gagnon et al 1959). Catalase activity can also be assayed by the polarographic method in which oxygen released from H 2 O 2 is quantitated with an oxygen electrode (Hirvi et al 1996).…”

Section: Catalasementioning

confidence: 99%

Antioxidative factors in milk

2000

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Lipid auto-oxidation in milk is affected by a complex interplay of pro-and antioxidants. Several of these compounds are also important nutrients in the human diet and may have other physiological effects in the gastrointestinal tract and other tissues. Among antioxidative enzymes superoxide dismutase catalyses the dismutation of superoxide anion to hydrogen peroxide. The degradation of hydrogen peroxide can be catalysed by catalase and the selenoprotein glutathione peroxidase. The latter enzyme can also degrade lipid peroxides. Lactoferrin may have an important role by binding pro-oxidative iron ions. The occurrence of different forms of these antioxidative proteins in milk and available data on their functional role are reviewed. More remains to be learnt of individual compounds and as an example the potential role of seleno compounds in milk is virtually unknown. Antioxidative vitamins in milk can provide an important contribution to the daily dietary intake. Moreover vitamin E and carotenoids act as fat-soluble antioxidants, e.g. in the milk fat globule membrane, which is regarded as a major site of auto-oxidation. Vitamin C is an important water-soluble antioxidant and interacts in a complex manner with iron and fat-soluble antioxidants. The concentrations of these compounds in milk are affected by cow feeding rations and milk storage conditions. Since milk contains a number of antioxidants many reactions are possible and the specific function of each antioxidant cannot easily be defined. There are indications that other compounds may have antioxidative function and measurement of total antioxidative capacity should be a useful tool in evaluating their relative roles.

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“…For investigating the effect of Bacsan and pH on the H2O2 consumption caused by the enzyme catalase, SWW was rapidly heated to 80°C and maintained at 80°C for 10 min to inactivate catalase (Hirvi, Griffiths, McKellar, Modler, 1996;Anderson, 2002). Thereafter, the SWW was rapidly cooled to 4°C.…”

Section: Assessment Of the Interaction Of Catalase And Bacsanmentioning

confidence: 99%

Wash water disinfection of a full-scale leafy vegetables washing process with hydrogen peroxide and the use of a commercial metal ion mixture to improve disinfection efficiency

et al. 2015

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21Hydrogen peroxide (H2O2) was used to maintain the microbial wash water quality of a full-scale 22 leafy vegetables (radicchio, sugar loaf, curled endive, lollo, lollo rosso) wash water process. 23Despite addition of 300 L/h of 1.8 % H2O2 to a 450 L washing bath (333 ± 50 kg/h fresh-cut 24 produce introduction speed), the H2O2 quickly decreased and a lower wash water contamination of 25 aerobic psychrotrophic plate count (APC) and enterococci than without addition of H2O2 could not 26 be maintained. There was no significant difference between the APC on fresh-cut leafy vegetables 27 washed with H2O2 and those washed with water. 28In a second part, lab-scale experiments were performed to assess the impact of a commercial metal

show abstract

Linear-transform and non-linear modelling of bovine milk catalase inactivation in a high-temperature short-time pasteurizer

Cited by 17 publications

References 7 publications

Indigenous enzymes in milk: Overview and historical aspects—Part 1

Indigenous enzymes in milk: Overview and historical aspects—Part 1

Antioxidative factors in milk

Wash water disinfection of a full-scale leafy vegetables washing process with hydrogen peroxide and the use of a commercial metal ion mixture to improve disinfection efficiency

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