Growth of Pseudomonas weihenstephanensis, Pseudomonas proteolytica and Pseudomonas sp. in raw milk: Impact of residual heat-stable enzyme activity on stability of UHT milk during shelf-life

Marina Stoeckel; Melanie Lidolt; Veronika Achberger; Claudia Glück; Manuel Krewinkel; Timo Stressler; Mario von Neubeck; Mareike Wenning; Siegfried Scherer; Lutz Fischer; Jörg Hinrichs

doi:10.1016/j.idairyj.2016.02.045

Growth of Pseudomonas weihenstephanensis, Pseudomonas proteolytica and Pseudomonas sp. in raw milk: Impact of residual heat-stable enzyme activity on stability of UHT milk during shelf-life

Marina Stoeckel, Melanie Lidolt, Veronika Achberger, Claudia Glück, Manuel Krewinkel, Timo Stressler, Mario von Neubeck, Mareike Wenning, Siegfried Scherer, Lutz Fischer, Jörg Hinrichs

Life Sciences

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82 Scopus citations

Abstract

One of the reasons for spoilage of UHT milk during shelf-life is the presence of residual proteolytic activity produced from Pseudomonas spp. during storage of raw milk. The aim of this study was to describe the product defects occurring in indirectly heated UHT milk during shelf-life, and to establish a correlation between proteolytic activity and onset of product spoilage. UHT milk was produced from raw milk incubated with different Pseudomonas strains, and examined over four months during storage at 20 °C. Inactivation kinetics of the peptidases were determined. In UHT milk, product defects occurred in the order: bitterness - particles - creaming - sediment - gelation in all the samples containing peptidases (apparent enzyme activity ≥ 0.03 pkat mL^-1). A linear correlation was found between proteolytic activity and onset of product defects, apart from onset of gelation.

Original language	English
Pages (from-to)	20-28
Number of pages	9
Journal	International Dairy Journal
Volume	59
DOIs	https://doi.org/10.1016/j.idairyj.2016.02.045
State	Published - 1 Aug 2016

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10.1016/j.idairyj.2016.02.045

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Stoeckel, M., Lidolt, M., Achberger, V., Glück, C., Krewinkel, M., Stressler, T., von Neubeck, M., Wenning, M., Scherer, S., Fischer, L., & Hinrichs, J. (2016). Growth of Pseudomonas weihenstephanensis, Pseudomonas proteolytica and Pseudomonas sp. in raw milk: Impact of residual heat-stable enzyme activity on stability of UHT milk during shelf-life. International Dairy Journal, 59, 20-28. https://doi.org/10.1016/j.idairyj.2016.02.045

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title = "Growth of Pseudomonas weihenstephanensis, Pseudomonas proteolytica and Pseudomonas sp. in raw milk: Impact of residual heat-stable enzyme activity on stability of UHT milk during shelf-life",

abstract = "One of the reasons for spoilage of UHT milk during shelf-life is the presence of residual proteolytic activity produced from Pseudomonas spp. during storage of raw milk. The aim of this study was to describe the product defects occurring in indirectly heated UHT milk during shelf-life, and to establish a correlation between proteolytic activity and onset of product spoilage. UHT milk was produced from raw milk incubated with different Pseudomonas strains, and examined over four months during storage at 20 °C. Inactivation kinetics of the peptidases were determined. In UHT milk, product defects occurred in the order: bitterness - particles - creaming - sediment - gelation in all the samples containing peptidases (apparent enzyme activity ≥ 0.03 pkat mL-1). A linear correlation was found between proteolytic activity and onset of product defects, apart from onset of gelation.",

author = "Marina Stoeckel and Melanie Lidolt and Veronika Achberger and Claudia Gl{\"u}ck and Manuel Krewinkel and Timo Stressler and {von Neubeck}, Mario and Mareike Wenning and Siegfried Scherer and Lutz Fischer and J{\"o}rg Hinrichs",

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doi = "10.1016/j.idairyj.2016.02.045",

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Stoeckel, M, Lidolt, M, Achberger, V, Glück, C, Krewinkel, M, Stressler, T, von Neubeck, M, Wenning, M, Scherer, S, Fischer, L & Hinrichs, J 2016, 'Growth of Pseudomonas weihenstephanensis, Pseudomonas proteolytica and Pseudomonas sp. in raw milk: Impact of residual heat-stable enzyme activity on stability of UHT milk during shelf-life', International Dairy Journal, vol. 59, pp. 20-28. https://doi.org/10.1016/j.idairyj.2016.02.045

Growth of Pseudomonas weihenstephanensis, Pseudomonas proteolytica and Pseudomonas sp. in raw milk: Impact of residual heat-stable enzyme activity on stability of UHT milk during shelf-life. / Stoeckel, Marina; Lidolt, Melanie; Achberger, Veronika et al.
In: International Dairy Journal, Vol. 59, 01.08.2016, p. 20-28.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - Growth of Pseudomonas weihenstephanensis, Pseudomonas proteolytica and Pseudomonas sp. in raw milk

T2 - Impact of residual heat-stable enzyme activity on stability of UHT milk during shelf-life

AU - Stoeckel, Marina

AU - Lidolt, Melanie

AU - Achberger, Veronika

AU - Glück, Claudia

AU - Krewinkel, Manuel

AU - Stressler, Timo

AU - von Neubeck, Mario

AU - Wenning, Mareike

AU - Scherer, Siegfried

AU - Fischer, Lutz

AU - Hinrichs, Jörg

PY - 2016/8/1

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AB - One of the reasons for spoilage of UHT milk during shelf-life is the presence of residual proteolytic activity produced from Pseudomonas spp. during storage of raw milk. The aim of this study was to describe the product defects occurring in indirectly heated UHT milk during shelf-life, and to establish a correlation between proteolytic activity and onset of product spoilage. UHT milk was produced from raw milk incubated with different Pseudomonas strains, and examined over four months during storage at 20 °C. Inactivation kinetics of the peptidases were determined. In UHT milk, product defects occurred in the order: bitterness - particles - creaming - sediment - gelation in all the samples containing peptidases (apparent enzyme activity ≥ 0.03 pkat mL-1). A linear correlation was found between proteolytic activity and onset of product defects, apart from onset of gelation.

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JF - International Dairy Journal

ER -

Growth of Pseudomonas weihenstephanensis, Pseudomonas proteolytica and Pseudomonas sp. in raw milk: Impact of residual heat-stable enzyme activity on stability of UHT milk during shelf-life

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