Instant infusion pasteurisation of bovine milk. II.: Effects on indigenous milk enzymes activity and whey protein  denaturation

Marianne Hammershøj; Anni Bygvrå Hougaard; Jannie Steensig Vestergaard; Ole Poulsen; Richard Ipsen

doi:10.1111/j.1471-0307.2010.00583.x

Instant infusion pasteurisation of bovine milk. II. Effects on indigenous milk enzymes activity and whey protein denaturation

Marianne Hammershøj, Anni Bygvrå Hougaard, Jannie Steensig Vestergaard, Ole Poulsen, Richard Ipsen

11 Citationer (Scopus)

Abstract

Direct heat treatment of two milk types, skimmed and nonstandardised full-fat, was performed by instant steam infusion and compared with indirect heating. Infusion conditions were temperatures of 72-120°C combined with holding times of 100-700 ms, and indirect heat conditions were 72°C/15 s and 85°C/30 s. The activity of indigenous enzymes such as alkaline phosphatase, lactoperoxidase, xanthine oxidase and γ-glutamyl transpeptidase was evaluated. Infusion temperature was the main determinant of inactivation. Whey protein denaturation represented by β-lactoglobulin increased significantly with infusion temperature. The nonstandardised milk had a higher denaturation rate than skimmed milk. The effect of instant infusion on pH and milk fat globule size in relation to whey protein denaturation and association is discussed.

Originalsprog	Engelsk
Tidsskrift	International Journal of Dairy Technology
Vol/bind	63
Udgave nummer	2
Sider (fra-til)	197-208
Antal sider	12
ISSN	1364-727X
DOI	https://doi.org/10.1111/j.1471-0307.2010.00583.x
Status	Udgivet - maj 2010

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10.1111/j.1471-0307.2010.00583.x

Citationsformater

Instant infusion pasteurisation of bovine milk. II. Effects on indigenous milk enzymes activity and whey protein denaturation. / Hammershøj, Marianne; Hougaard, Anni Bygvrå; Vestergaard, Jannie Steensig et al.
I: International Journal of Dairy Technology, Bind 63, Nr. 2, 05.2010, s. 197-208.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

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T2 - Effects on indigenous milk enzymes activity and whey protein denaturation

AU - Hammershøj, Marianne

AU - Hougaard, Anni Bygvrå

AU - Vestergaard, Jannie Steensig

AU - Poulsen, Ole

AU - Ipsen, Richard

PY - 2010/5

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N2 - Direct heat treatment of two milk types, skimmed and nonstandardised full-fat, was performed by instant steam infusion and compared with indirect heating. Infusion conditions were temperatures of 72-120°C combined with holding times of 100-700 ms, and indirect heat conditions were 72°C/15 s and 85°C/30 s. The activity of indigenous enzymes such as alkaline phosphatase, lactoperoxidase, xanthine oxidase and γ-glutamyl transpeptidase was evaluated. Infusion temperature was the main determinant of inactivation. Whey protein denaturation represented by β-lactoglobulin increased significantly with infusion temperature. The nonstandardised milk had a higher denaturation rate than skimmed milk. The effect of instant infusion on pH and milk fat globule size in relation to whey protein denaturation and association is discussed.

AB - Direct heat treatment of two milk types, skimmed and nonstandardised full-fat, was performed by instant steam infusion and compared with indirect heating. Infusion conditions were temperatures of 72-120°C combined with holding times of 100-700 ms, and indirect heat conditions were 72°C/15 s and 85°C/30 s. The activity of indigenous enzymes such as alkaline phosphatase, lactoperoxidase, xanthine oxidase and γ-glutamyl transpeptidase was evaluated. Infusion temperature was the main determinant of inactivation. Whey protein denaturation represented by β-lactoglobulin increased significantly with infusion temperature. The nonstandardised milk had a higher denaturation rate than skimmed milk. The effect of instant infusion on pH and milk fat globule size in relation to whey protein denaturation and association is discussed.

U2 - 10.1111/j.1471-0307.2010.00583.x

DO - 10.1111/j.1471-0307.2010.00583.x

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Instant infusion pasteurisation of bovine milk. II. Effects on indigenous milk enzymes activity and whey protein denaturation

Abstract

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