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EFFECT OF NITROGEN FLUSHING ON THE PRODUCTION OF PROTEINASE BY PSYCHROTROPHIC BACTERIA IN RAW MILK.

Author(s) : MURRAY S. K.

Type of article: Article

Summary

RAW MILK WAS FLUSHED WITH 100 ML/MIN NITROGEN DURING STORAGE AT 277 K (4 DEG C). MICROFLORA (TOTAL PSYCHROTROPHS, PROTEOLYTIC PSYCHROTROPHS, LACTIC ACID BACTERIA) IN NITROGEN-FLUSHED MILK EXHIBITED A LONGER LAG PHASE AND SLOWER GROWTH RATES THAN THOSE IN MILK STORED AEROBICALLY AT 277 K. ALTHOUGH PROTEOLYTIC PSYCHROTROPHS GREW IN NITROGEN-FLUSHED MILK, PROTEINASES COULD NOT BE DETECTED IN THESE MILK SAMPLES EVEN AFTER STORAGE FOR 18 DAYS AT 277 K. THIS STUDY SHOWS THE POTENTIAL OF CONTROLLED ATMOSPHERE STORAGE OF RAW MILK FOR INHIBITION OF THE ACCUMULATION OF PROTEOLYTIC ENZYMES FROM PSYCHROTROPHIC BACTERIA.

Details

  • Original title: EFFECT OF NITROGEN FLUSHING ON THE PRODUCTION OF PROTEINASE BY PSYCHROTROPHIC BACTERIA IN RAW MILK.
  • Record ID : 1984-0669
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 4; 1983.07-08; 1166-1169; 6 fig.; 31 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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