Sedimentation, proteolytic activity and proteolysis of whole UHT milk during storage

Detalhes bibliográficos
Autor(a) principal: Pinto, Cláudia Lúcia de Oliveira
Data de Publicação: 2016
Outros Autores: Machado, Solimar Gonçalves, Cardoso, Rodrigo Rezende, Vanetti, Maria Cristina Dantas
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/484
Resumo: The UHT milk destabilization during storage may be assigned, among other factors, to the activity of endogenous and, or bacterial proteases. This technological problem is a major obstacle in the dairy chain. The aim of this study was to evaluate the microbiological quality of raw milk and its effect on the formation of sediment, degree of proteolysis and proteolytic activity of whole UHT during storage. Mean counts of mesophilic bacteria, psychrotrophic, psychrotrophic proteolytic and Pseudomonas spp. from samples of raw milk were respectively 5.5 x 106 CFU/mL, 3.0 x 106 CFU/mL, 8.0 x 105 CFU/mL and 1.1 x 106 CFU/mL. The UHT treatment has reduced 93.2% of proteolytic activity detected comparing to the proteolytic activity of raw milk. The increase in sediment mass, degree of proteolysis and proteolytic activity of whole UHT milk has been detected during storage. All UHT milk samples have presented low count of mesophilic bacteria and remained thermally stable without evidence of gelation. Considering the residual activity of proteases in UHT milk and its relevance to sedimentation, proteolytic activity and proteolysis, the use of raw milk with low levels of proteolytic psychrotrophic bacteria hould be considered to prevent technological problems as sedimentation and gelation, which reduce significantly product acceptance by consumers besides causing industrial losses.
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spelling Sedimentation, proteolytic activity and proteolysis of whole UHT milk during storageSEDIMENTAÇÃO, ATIVIDADE PROTEOLÍTICA E PROTEÓLISE DE LEITE UHT INTEGRAL DURANTE O ARMAZENAMENTOPseudomonas; psychrotrophic; milk quality.Qualidade do LeitePseudomonas; psicrotrófico; qualidade de leite.The UHT milk destabilization during storage may be assigned, among other factors, to the activity of endogenous and, or bacterial proteases. This technological problem is a major obstacle in the dairy chain. The aim of this study was to evaluate the microbiological quality of raw milk and its effect on the formation of sediment, degree of proteolysis and proteolytic activity of whole UHT during storage. Mean counts of mesophilic bacteria, psychrotrophic, psychrotrophic proteolytic and Pseudomonas spp. from samples of raw milk were respectively 5.5 x 106 CFU/mL, 3.0 x 106 CFU/mL, 8.0 x 105 CFU/mL and 1.1 x 106 CFU/mL. The UHT treatment has reduced 93.2% of proteolytic activity detected comparing to the proteolytic activity of raw milk. The increase in sediment mass, degree of proteolysis and proteolytic activity of whole UHT milk has been detected during storage. All UHT milk samples have presented low count of mesophilic bacteria and remained thermally stable without evidence of gelation. Considering the residual activity of proteases in UHT milk and its relevance to sedimentation, proteolytic activity and proteolysis, the use of raw milk with low levels of proteolytic psychrotrophic bacteria hould be considered to prevent technological problems as sedimentation and gelation, which reduce significantly product acceptance by consumers besides causing industrial losses.A desestabilização do leite UHT durante a estocagem pode ser atribuída, entre outros fatores, à ação de proteases endógenas e, ou bacterianas e constitui um dos principais entraves na cadeia produtiva desse produto. Objetivou-se avaliar a qualidade microbiológica do leite cru refrigerado e seu efeito sobre a formação de sedimentos, grau de proteólise e atividade proteolítica de leite UHT integral durante o período de armazenamento. As médias das contagens de bactérias mesófilas, psicrotróficas, psicrotróficas proteolíticas e Pseudomonas spp. das amostras do leite cru refrigerado foram, respectivamente, de 5,5 x 106 UFC/mL, 3,0 x 106 UFC/mL, 8,0 x 105 UFC/mL e 1,1 x 106 UFC/mL. O tratamento UHT reduziu 93,2% da atividade proteolítica em relação ao leite cru. Ao longo do período de estocagem do leite UHT integral ocorreu o aumento da massa de sedimentos, do grau de proteólise e da atividade proteolítica. Todas as amostras de leite UHT apresentaram baixa contagem de mesófilos e permaneceram termicamente estáveis e sem sinais de gelificação. Considerando a atividade residual de proteases no leite UHT e a sua relação com a formação de sedimentos, atividade proteolítica e proteólise, o emprego de leite com baixas contagens de bactérias psicrotróficas e de bactérias psicrotróficas proteolíticas deve ser considerado para fins de prevenção de defeitos tecnológicos como sedimentação e gelificação, os quais reduzem, consideravelmente, a aceitação do produto pelo consumidor além de ocasionarem prejuízos à indústria. ILCTPinto, Cláudia Lúcia de OliveiraMachado, Solimar GonçalvesCardoso, Rodrigo RezendeVanetti, Maria Cristina Dantas2016-09-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/48410.14295/2238-6416.v71i4.484Journal of Candido Tostes Dairy Institute; v. 71, n. 4 (2016)Revista do Instituto de Laticínios Cândido Tostes; v. 71, n. 4 (2016)2238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/484/416https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/484/116Direitos autorais 2017 Revista do Instituto de Laticínios Cândido Tosteshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess2017-09-12T20:46:38Zoai:oai.rilct.emnuvens.com.br:article/484Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2017-09-12T20:46:38Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false
dc.title.none.fl_str_mv Sedimentation, proteolytic activity and proteolysis of whole UHT milk during storage
SEDIMENTAÇÃO, ATIVIDADE PROTEOLÍTICA E PROTEÓLISE DE LEITE UHT INTEGRAL DURANTE O ARMAZENAMENTO
title Sedimentation, proteolytic activity and proteolysis of whole UHT milk during storage
spellingShingle Sedimentation, proteolytic activity and proteolysis of whole UHT milk during storage
Pinto, Cláudia Lúcia de Oliveira
Pseudomonas; psychrotrophic; milk quality.
Qualidade do Leite
Pseudomonas; psicrotrófico; qualidade de leite.
title_short Sedimentation, proteolytic activity and proteolysis of whole UHT milk during storage
title_full Sedimentation, proteolytic activity and proteolysis of whole UHT milk during storage
title_fullStr Sedimentation, proteolytic activity and proteolysis of whole UHT milk during storage
title_full_unstemmed Sedimentation, proteolytic activity and proteolysis of whole UHT milk during storage
title_sort Sedimentation, proteolytic activity and proteolysis of whole UHT milk during storage
author Pinto, Cláudia Lúcia de Oliveira
author_facet Pinto, Cláudia Lúcia de Oliveira
Machado, Solimar Gonçalves
Cardoso, Rodrigo Rezende
Vanetti, Maria Cristina Dantas
author_role author
author2 Machado, Solimar Gonçalves
Cardoso, Rodrigo Rezende
Vanetti, Maria Cristina Dantas
author2_role author
author
author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Pinto, Cláudia Lúcia de Oliveira
Machado, Solimar Gonçalves
Cardoso, Rodrigo Rezende
Vanetti, Maria Cristina Dantas
dc.subject.none.fl_str_mv
dc.subject.por.fl_str_mv Pseudomonas; psychrotrophic; milk quality.
Qualidade do Leite
Pseudomonas; psicrotrófico; qualidade de leite.
topic Pseudomonas; psychrotrophic; milk quality.
Qualidade do Leite
Pseudomonas; psicrotrófico; qualidade de leite.
description The UHT milk destabilization during storage may be assigned, among other factors, to the activity of endogenous and, or bacterial proteases. This technological problem is a major obstacle in the dairy chain. The aim of this study was to evaluate the microbiological quality of raw milk and its effect on the formation of sediment, degree of proteolysis and proteolytic activity of whole UHT during storage. Mean counts of mesophilic bacteria, psychrotrophic, psychrotrophic proteolytic and Pseudomonas spp. from samples of raw milk were respectively 5.5 x 106 CFU/mL, 3.0 x 106 CFU/mL, 8.0 x 105 CFU/mL and 1.1 x 106 CFU/mL. The UHT treatment has reduced 93.2% of proteolytic activity detected comparing to the proteolytic activity of raw milk. The increase in sediment mass, degree of proteolysis and proteolytic activity of whole UHT milk has been detected during storage. All UHT milk samples have presented low count of mesophilic bacteria and remained thermally stable without evidence of gelation. Considering the residual activity of proteases in UHT milk and its relevance to sedimentation, proteolytic activity and proteolysis, the use of raw milk with low levels of proteolytic psychrotrophic bacteria hould be considered to prevent technological problems as sedimentation and gelation, which reduce significantly product acceptance by consumers besides causing industrial losses.
publishDate 2016
dc.date.none.fl_str_mv 2016-09-12
dc.type.none.fl_str_mv
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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format article
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dc.identifier.uri.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/484
10.14295/2238-6416.v71i4.484
url https://www.revistadoilct.com.br/rilct/article/view/484
identifier_str_mv 10.14295/2238-6416.v71i4.484
dc.language.iso.fl_str_mv por
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dc.relation.none.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/484/416
https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/484/116
dc.rights.driver.fl_str_mv Direitos autorais 2017 Revista do Instituto de Laticínios Cândido Tostes
http://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Direitos autorais 2017 Revista do Instituto de Laticínios Cândido Tostes
http://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv ILCT
publisher.none.fl_str_mv ILCT
dc.source.none.fl_str_mv Journal of Candido Tostes Dairy Institute; v. 71, n. 4 (2016)
Revista do Instituto de Laticínios Cândido Tostes; v. 71, n. 4 (2016)
2238-6416
0100-3674
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repository.name.fl_str_mv Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
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