HPLC of proteose peptones for evaluating ageing of packaged pasteurized milk

Relationship between haptoglobin and serum amyloid A in milk and milk quality

“…The casein content but also the degree of casein degradation affects the processing properties of the milk and the yield and quality of the dairy products. Some properties that will be affected is the heat stability, sensory properties and texture, e.g., in the production of yoghurt and cheese (Lynch et al, 1995;Barbano et al, 2006;Kelly et al, 2006;De Noni et al, 2007 No relationship between APP and proteolysis was observed in this study. One reason for this could be that the fluorescamine method is not sensitive enough to detect small differences in proteolysis (Harayani et al, 2003).…”

HPLC profile and dynamic surface properties of the proteose–peptone fraction from bovine milk and from whey protein concentrate

“…The whey protein profile of raw milk and milk after anaerobic incubation for 12 days at 37 C was evaluated by HPLC (De Noni et al, 2007). Milk was acidified with HCl to pH 4.6 and then centrifuged at 10,000Âg for 15 min.…”

“…Because of their different origin, the ratio between hydrophobic peptide 3 and peptides derived from casein in the total PP fraction is quite variable according to the time and the conditions of raw milk storage, the incidence of proteolysis, the presence of somatic cells and the treatment of the milk before proteoseepeptone separation (Bastian & Brown, 1996;De Noni, Pellegrino, Cattaneo, & Resmini, 2007;Grieve & Kitchen, 1985;Pâquet, Driou, Bracquart, & Linden, 1987;Schaar, 1985). The mean content of total PPs in raw bovine milk is reported to range between 0.5 and 3 g L À1 (Pâquet, 1989).…”

Effect of Plasmin, Milk Somatic Cells and Psychrotrophic Bacteria on Casein Fractions of Ultra High Temperature Treated Milk

“…Plasmin hydrolyses mainly β-caseins and to a lesser extent α s-caseins (Anthony et al, 2005). De Noni et al (2007) reported that indigenous proteolytic activity in milk was related to plasmin, and hence to the somatic cell count (SCC) of milk, and that their activity may persist after heat treatment. Barry & Donnelly (1981) reported that 90% of the proteinase activity in mastitic milk could be attributed to plasmin.…”

“…Similarly, Saeman et al (1988), Leroux et al (1995) and Somers et al (2003) showed that plasmin was not the only enzyme responsible for degradation of casein in milk from cows with mastitis, and concluded that proteinases from somatic cells and blood may also play a significant role in casein hydrolysis in mastitic milk. High SCC predispose raw milk to hydrolysis of α s-and β-casein by proteases, resulting in a reduction in the concentration of these milk proteins (Verdi et al, 1987;De Noni et al, 2007). Marino et al (2005) reported that caseins are degraded by leukocyte proteinases in the order α s-> β >> κ-casein.…”