Sedimentation, proteolytic activity and proteolysis of whole UHT milk during storage
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , |
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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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 info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
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 |
language |
por |
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 reponame:Revista do Instituto de Laticínios Cândido Tostes instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) instacron:EPAMIG |
instname_str |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
instacron_str |
EPAMIG |
institution |
EPAMIG |
reponame_str |
Revista do Instituto de Laticínios Cândido Tostes |
collection |
Revista do Instituto de Laticínios Cândido Tostes |
repository.name.fl_str_mv |
Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
repository.mail.fl_str_mv |
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1809738131569639424 |