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A Review on Proteolysis Rate in UHT Milk: Its Mechanism, Pattern, Assessment and Enzymatic Changes during StorageBy Keyursinh D. Vaghela, Bhavesh N. Chaudhary, Bhavbhuti M. Mehta
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 …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 6, Issue 3, 2017 · pp. 1–16 Read article →