Indigenous Phosphatases in Milk

Shakeel-Ur-Rehman,; Fleming, C.; Farkye, N.Y.; Fox, Patrick F.

doi:10.1007/978-1-4419-8602-3_14

Cited by 13 publications

(18 citation statements)

References 55 publications

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“…A number of attempts have been made to explain the mechanism of reactivation of AlP (see Andrews et al, 1992;Copius Peereboom, 1970;Fox, 2003;Fox & Morrissey, 1981;Fox et al, 2003;Kresheck & Harper, 1967;Linden, 1979;Lyster & Aschaffenburg, 1962;Murthy, Cox, & Kaylor, 1976;Shakeel-ur-Rehman et al, 2003). There is evidence that the form of the enzyme that becomes reactivated is membrane-bound and several factors which influence reactivation have been established.…”

Section: Reactivation Of Alkaline Phosphatasementioning

confidence: 95%

“…However, it is not known whether indigenous or bacterial acid phosphatase is mainly responsible for dephosphorylation in cheese made from pasteurised milk. It is claimed (see Fox, 2003;Shakeel-ur-Rehman et al, 2003) that AlP is mainly responsible for dephosphorylation of peptides in raw milk cheese. Dephosphorylation may be rate-limiting for proteolysis in ripening cheese since most proteinases and peptidases are inactive on phosphopeptides.…”

Section: Significancementioning

confidence: 98%

“…The alkaline and acid phosphomonoesterases in milk have been studied extensively; the literature has been reviewed by Fox and Morrissey (1981), Kitchen (1985), Andrews et al (1992), Shakeel-ur-Rehman, Fleming, Farkye, and Fox (2003) and Fox (2003).…”

Section: Introductionmentioning

confidence: 99%

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Indigenous enzymes in milk: Overview and historical aspects—Part 2

Fox

Kelly

2006

International Dairy Journal

101

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Between 1924 and about 1970, many indigenous enzymes were identified in milk. These were important as indicators of the adequate pasteurisation of milk (alkaline phosphatase, g-glutamyl transferase) or of mastitis (N-acetylglucosaminidase, acid phosphatase) and some were considered to be important for the stability of milk (superoxidase dismutase, sulphydryl oxidase). Human and equine milk both contain a very high level of lysozyme, which is considered to have a significant protective effect on the neonate. Progress on the isolation and characterisation of these seven enzymes first isolated in the period 1925-1970, as well as ribonuclease, aldolase and glutathione peroxidase, from the milk of the cow and other species and their significance in milk and dairy products is reviewed in this article. r

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Section: Reactivation Of Alkaline Phosphatasementioning

confidence: 95%

Section: Significancementioning

confidence: 98%

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Indigenous enzymes in milk: Overview and historical aspects—Part 2

Fox

Kelly

2006

International Dairy Journal

101

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“…Bovine milk acid phosphatase is also a phosphomonoesterase and although present in milk in significantly lower amounts, is more resistant to heat than ALP. However, its substrate specificity is reportedly different from that of ALP and it does not seem to hydrolyse aliphatic phosphomonoesters such as adenosine 5 0 -monophosphate (Andrews, 1991;Shakeel-ur-Rehman, Fleming, Farkye, & Fox, 2003). In addition, bacterial contamination of milk can result in the presence of microbial ALP, which is more resistant to heat than bovine milk ALP (Karmas & Kleyn, 1990).…”

Section: Introductionmentioning

confidence: 97%

Development and application of a liquid chromatographic method for analysis of nucleotides and nucleosides in milk and infant formulas

Gill

Indyk

2007

International Dairy Journal

115

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“…Alkaline phosphatase (ALP, EC 3.1.3.1) is an appropriate indicator for the evaluation of pasteurisation or the addition of raw milk to pasteurised milk or milk products Shakeel-Ur-Rehman et al 2003;Harding and Garry 2005; Commission Regulation No 1664 (EC, 2006. Lactoperoxidase (LPO, EC 1.11.1.7) is one of the most heat stable enzymes in bovine milk (Seifu et al 2005).…”

Section: Introductionmentioning

confidence: 99%

A survey of the quality of extended shelf life (ESL) milk in relation to HTST and UHT milk

Lorenzen

Clawin‐Rädecker

Einhoff

et al. 2011

Int J of Dairy Tech

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Thirty milk samples [high-temperature short-time (HTST) milk, extended shelf life (ESL) milk (directly heated, indirectly heated, microfiltered), ultra-high temperature milk] from 17 German dairies were analysed. Total viable counts of directly or indirectly heated ESL milk were significantly lower than those in microfiltered ESL and HTST milk. Evaluation of indigenous enzyme activity revealed sufficient heat treatments in all milk samples. The manufacturing processes were differentiated by estimating furosine and acid soluble whey proteins. Sensory examinations revealed a preference for HTST heated and microfiltered ESL milk. However, a significant discrimination of drinking milk types was not possible. Vitamin losses were not detected, and concentrations of vitamins in different types of milk were comparable.Keywords Drinking milk, Microbiological status, Head load evaluation, Sensory quality, Vitamin status. I N T R O D U C T I O NExtended shelf life (ESL) milk has a shelf life of about 3 weeks under chill chain conditions and fills the gap between high-temperature short-time (HTST)-heated milk, which typically is assigned a shelf life of 10 days and ultra-high temperature (UHT)-heated milk, which can be stored for a few months without cooling (Hoffmann et al. 2006). In Germany, ESL milk has a market share of 20-25%. For comparison, UHT milk has a share of approximately 70%, and HTST milk has a market share of 5-10% (BLE 2008). The term ESL milk as well as the manufacturing process is not legally defined in the European Union. A thermal treatment or combination of heat treatment and membrane filtration are involved in the production of ESL milk. The thermal process requires direct or indirect heating at 123-127°C with a holding time of 1-5 s. Traditional HTST pasteurisation is carried out at 72-75°C for 15-30 s, and UHT milk is heated at a minimum of 135°C for a few seconds (sterilisation value F 0 ‡ 3 min) (Schwermann and Schwenzow 2008a,b;Kaufmann et al. 2009). The combined treatment process for ESL milk includes microfiltration of skim milk through ceramic membranes with an average pore diameter of 0.8-1.4 lm. As a result, a spore reduction of 3-5 log 10 steps is achieved and most other forms of microorganisms are also separated. The so enriched retentate and a specific amount of cream are heated at 123-127°C, homogenised, and mixed with the HTST heated skim milk permeate (Hoffmann et al. 2006;Schwermann and Schwenzow 2008c;Henke 2009).Microbial spoilage of heat treated drinking milk is caused by heat-resistant or recontaminating micro-organisms. The former group is represented by spore forming micro-organisms, mainly Bacillus spp. and Enterococci. The latter group consists of Gram-positive nonspore forming bacteria and Gram-negative bacteria. These organisms gain significance if they are psychrophilic or psychrotrophic and able to multiply at refrigeration temperatures (Blake et al. 1995;Mayr et al. 2004;Kress et al. 2005;Kaufmann and Kulozik 2008).Several parameters are suited for the evaluation of milk...

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Indigenous Phosphatases in Milk

Cited by 13 publications

References 55 publications

Indigenous enzymes in milk: Overview and historical aspects—Part 2

Indigenous enzymes in milk: Overview and historical aspects—Part 2

Development and application of a liquid chromatographic method for analysis of nucleotides and nucleosides in milk and infant formulas

A survey of the quality of extended shelf life (ESL) milk in relation to HTST and UHT milk

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