A Review on Proteolysis Rate in UHT Milk: Its Mechanism, Pattern, Assessment and Enzymatic Changes during Storage

Authors

  • Keyursinh D. Vaghela
  • Bhavesh N. Chaudhary
  • Bhavbhuti M. Mehta

DOI:

https://doi.org/10.37591/rrjodst.v6i3.134

Abstract

With the increasing awareness of people about food consumption, the demand of supplying aseptically packed food such as ultra-high temperature (UHT) milk is increasing. Some native and microbial proteases are relatively heat stable and cannot be inactivated during UHT treatment. The traces of these enzymes are responsible for various proteolytic changes (e.g. age-gelation and bitterness) in the stored UHT milk. There are various methods reported in the literature to measure proteolysis in milk and milk products like UHT milk. All the methods have their own merits and demerits and depending upon requirement, one has to select one or more methods for the measurement of proteolysis. The comparison of these methods are carried out in this paper. 

Keywords: UHT milk, proteolysis, age-gelation, proteolysis assessment 

Cite this Article Keyursinh D. Vaghela, Bhavesh N. Chaudhary, Bhavbhuti M. Mehta. A Review on Proteolysis Rate in UHT Milk: Its Mechanism, Pattern, Assessment and Enzymatic Changes during Storage. Research and Reviews: Journal of Dairy Science and Technology. 2017; 6(3): 1–16p. 

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Published

2018-03-14

Issue

Vol. 6 No. 3 (2017)

Section

Research Article

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