Impact of protease and lipase activities on quality of Swedish raw milk

Glantz, Maria; Rosenlöw, Maria; Lindmark-Månsson, Helena; Johansen, Lene Buhelt; Hartmann, Julia; Höjer, Annika; Waak, Elisabet; Löfgren, Richard; Saedén, Karin Hallin; Svensson, Cecilia; Svensson, Birgitta; Lindau, J; Rauh, Valentin; Paulsson, Marie

doi:10.1016/j.idairyj.2020.104724

Cited by 21 publications

(13 citation statements)

References 34 publications

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“…We observed a similar tendency in the individual farm tank milk samples, with an increase in total proteolytic activity during the summer/outdoor months (May-July) [12]. However, a recent study by Glantz et al [41], conducted in three geographical regions of Sweden, found that protease activity in dairy silo milk did not differ between the outdoor (May-September) and indoor (October-March) periods. This discrepancy may depend on differences in the technique used for measuring proteolytic activity.…”

Section: Variation In Raw Milk Composition and Propertiessupporting

confidence: 84%

“…This discrepancy may depend on differences in the technique used for measuring proteolytic activity. In the present study, we used fluorescamine (at 480 nm) as a substrate, while Glantz et al [41] used azocasein (at 345 nm). It could also be associated with the differences in SCC we found between outdoor and indoor seasons, whereas Glantz et al [41] observed no such differences.…”

Section: Variation In Raw Milk Composition and Propertiesmentioning

confidence: 99%

“…In the present study, we used fluorescamine (at 480 nm) as a substrate, while Glantz et al [41] used azocasein (at 345 nm). It could also be associated with the differences in SCC we found between outdoor and indoor seasons, whereas Glantz et al [41] observed no such differences. Higher SCC could have acted as an additional source of proteolytic vector during the outdoor months, since SCC is often correlated with higher plasmin activity in milk [42].…”

Section: Variation In Raw Milk Composition and Propertiesmentioning

confidence: 99%

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Variation in Dairy Milk Composition and Properties Has Little Impact on Cheese Ripening: Insights from a Traditional Swedish Long-Ripening Cheese

Priyashantha

Johansson

Langton

et al. 2021

Dairy

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The monthly variation in raw dairy silo milk was investigated and related to the ripening time of the resulting cheese during an industrial cheese-making trial. Milk composition varied with month, fat and protein content being lowest in August (4.19 and 3.44 g/100 g, respectively). Casein micelle size was largest (192–200 nm) in December–February and smallest (80 nm) in August. In addition, SCC, total bacteria count, proteolytic activities, gel strength, and milk fatty acid composition were significantly varied with month. Overall sensory and texture scores of resulting cheese were mainly influenced by plasmin and plasminogen activity, indicating the importance of native proteolytic systems. Recently, concepts based on the differentiated use of milk in dairy products have been suggested. For the investigated cheese type, there might be little to gain from such an approach. The variation in the investigated quality characteristics of the dairy milk used for cheese making had little effect on cheese ripening in our study. In contrast to our hypothesis, we conclude that as long as the quality of the milk meets certain minimum criteria, there are only weak associations between cheese milk characteristics and the time required for the development of aroma and texture in the cheese. To find answers behind the observed variation in cheese ripening time, studies on the effects of process parameters are needed.

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Section: Variation In Raw Milk Composition and Propertiessupporting

confidence: 84%

Section: Variation In Raw Milk Composition and Propertiesmentioning

confidence: 99%

Section: Variation In Raw Milk Composition and Propertiesmentioning

confidence: 99%

See 1 more Smart Citation

Variation in Dairy Milk Composition and Properties Has Little Impact on Cheese Ripening: Insights from a Traditional Swedish Long-Ripening Cheese

Priyashantha

Johansson

Langton

et al. 2021

Dairy

Self Cite

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“…Bacteria form biofilms in factory pipes thus reduce the quality of dairy products [ 10 ]. In addition, the release of lipases and proteases by psychrophilic bacteria shortens the shelf life of dairy products [ 34 , 35 ]. During RMS processing, a large number of biofilm-forming bacteria were left in RMS-3 samples following dry and wet separation.…”

Section: Resultsmentioning

confidence: 99%

Microbial Characteristics and Safety of Dairy Manure ComPosting for Reuse as Dairy Bedding

Wang

Dong

et al. 2020

Biology

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Changes in bacterial community, phenotype, metabolic function, and pathogenic bacteria content in recycled manure solids (RMS) were analyzed by 16S rRNA sequencing, Bugbase, picrost2, and qPCR, respectively. The data from RMS bedding were compared to those of sand bedding and rice husk bedding. The results show that the proportion of potentially pathogenic bacteria among the manure flora of RMS after dry and wet separation, after composting, and after sun-cure storage was 74.00%, 26.03%, and 49.067%, respectively. Compared to RMS bedding, the proportion of potentially pathogenic microorganisms in sand bedding and rice husk bedding was higher. The picrust2 analyses show that the level of lipopolysaccharide biosynthesis changed significantly during RMS processing. In addition, the qPCR results show that composting could effectively reduce the detection and quantification of pathogens, except Streptococcus uberis, in RMS bedding. In general, composting is an essential step to improve the safety of bedding materials in the process of fecal treatment. However, at the same time, RMS bedding may increase the risk of mastitis caused by Streptococcus uberis.

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“…They play critical roles in biological and physiological processes such as blood clotting, digestion, and a variety of cellular activities [ 1 , 2 ]. Proteases are highly involved in the dairy industry as well, where their activity is directly linked to the shelf life of dairy products [ 3 ]. Owing to their specificity, protease activity-based biosensors are used in various diseases diagnostics [ 4 , 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

Detection of Sub-Nanomolar Concentration of Trypsin by Thickness-Shear Mode Acoustic Biosensor and Spectrophotometry

et al. 2021

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The determination of protease activity is very important for disease diagnosis, drug development, and quality and safety assurance for dairy products. Therefore, the development of low-cost and sensitive methods for assessing protease activity is crucial. We report two approaches for monitoring protease activity: in a volume and at surface, via colorimetric and acoustic wave-based biosensors operated in the thickness-shear mode (TSM), respectively. The TSM sensor was based on a β-casein substrate immobilized on a piezoelectric quartz crystal transducer. After an enzymatic reaction with trypsin, it cleaved the surface-bound β-casein, which increased the resonant frequency of the crystal. The limit of detection (LOD) was 0.48 ± 0.08 nM. A label-free colorimetric assay for trypsin detection has also been performed using β-casein and 6-mercaptohexanol (MCH) functionalized gold nanoparticles (AuNPs/MCH-β-casein). Due to the trypsin cleavage of β-casein, the gold nanoparticles lost shelter, and MCH increased the attractive force between the modified AuNPs. Consequently, AuNPs aggregated, and the red shift of the absorption spectra was observed. Spectrophotometric assay enabled an LOD of 0.42 ± 0.03 nM. The Michaelis–Menten constant, KM, for reverse enzyme reaction has also been estimated by both methods. This value for the colorimetric assay (0.56 ± 0.10 nM) is lower in comparison with those for the TSM sensor (0.92 ± 0.44 nM). This is likely due to the better access of the trypsin to the β-casein substrate at the surface of AuNPs in comparison with those at the TSM transducer.

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Impact of protease and lipase activities on quality of Swedish raw milk

Cited by 21 publications

References 34 publications

Variation in Dairy Milk Composition and Properties Has Little Impact on Cheese Ripening: Insights from a Traditional Swedish Long-Ripening Cheese

Variation in Dairy Milk Composition and Properties Has Little Impact on Cheese Ripening: Insights from a Traditional Swedish Long-Ripening Cheese

Microbial Characteristics and Safety of Dairy Manure ComPosting for Reuse as Dairy Bedding

Detection of Sub-Nanomolar Concentration of Trypsin by Thickness-Shear Mode Acoustic Biosensor and Spectrophotometry

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