Milk enzymes—their distribution and activity

Kitchen, Barry J.; Taylor, G. C.; White, IG

doi:10.1017/s0022029900013339

Cited by 57 publications

(34 citation statements)

References 20 publications

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“…The term 'spilling over' from epithelial mammary cells or serum during milk secretion was used in earlier (Kitchen, Taylor, & White, 1970) and later (Farkye, 2003) studies as an explanation for their presence in milk. However, it is doubtful if the term 'spill over' is justified in explaining the origin of enzymes in milk.…”

Section: Distribution Of Milk Enzymesmentioning

confidence: 99%

Physiological role of indigenous milk enzymes: An overview of an evolving picture

Silanikove

Merin

Leitner³

2006

International Dairy Journal

103

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Section: Distribution Of Milk Enzymesmentioning

confidence: 99%

Physiological role of indigenous milk enzymes: An overview of an evolving picture

Silanikove

Merin

Leitner³

2006

International Dairy Journal

103

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“…Plasmin is heat stable with large percentages surviving minimum pasteurization (72°C for15 sec) (Politis et al, 1989). Even after UHT treatment, 30 to 40% of plasmin activity can still remain (Kitchen et al, 1970). Other researchers have indicated that extensive proteolysis in milk can result in the accumulation of small in milk can result in the accumulation of small hydrophobic peptides, causing bitterness and astringency.…”

Section: Effect Of Somatic Cell On Pasteurized Milkmentioning

confidence: 99%

Effect of somatic cell count on dairy products: a review

Talukder

Ahmed²

2017

Asian J. Med. Biol. Res

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Somatic cells are the most essential factors naturally present in milk, and somatic cell count (SCC) is used as an indicator of monitoring mastitis incidence in the herd and also to assess the quality of milk. In addition, SCC is frequently used to determine quality payments to dairy producers. The SCC is directly related to get maximum milk production from individual cow and a lower SCC indicates better animal health, as somatic cells originate only from inside the animal's udder. SCC monitoring is important because as the number of somatic cells increases, milk yield is likely to fall, primarily due to the damage to milk-producing tissue in the udder caused by mastitis pathogens and the toxins they produce, particularly when epithelial cells are lost. Keeping low SSC will allow good quality more raw milk and provide a better product to milk processors whether used as fluid milk or converted to milk based products. Somatic cells containing lipolytic and proteolytic enzymes lead to degrade major nutrients fats and proteins, respectively. Elevated SCC is related to udder inflammation, which leads to alter the normal microbial count and physicochemical parameters of milk, as well as the quality of heat treated fluid milk and milk based product. The objective of this review is to discuss on the SSC and endogenous enzymes released from somatic cells in raw milk as well as effect of somatic cells count and their endogenous enzymes in processed milk and milk based products.

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“…If the somatic cell count exceeds 500,000/ml, it is considered indicative of mastitis (2,32). It is recognized that other factors can affect somatic cell counts, such as the individual cow, the stage of their lactation, the age of the cow, and the mastitis hist~ry of the individual cow (32), also increased somat ic cell counts in response to udder trauma such as stepped-on teat in the absence of infectious agents, can give misleading results about microbial infections (22) . In normal milk, somatic cells consist of 80% epithelial cells and nine percent neutrophils.…”

Section: Somatic Cellsmentioning

confidence: 99%

“…If milk from a normal , healthy cow was tested for enzymatic activity , it would show the presence of a number of enzymes which are believed to be derived from the secretory epithelial cells of the mammary gland . Their presence may be regarded as a "spilling over" from cells and serum during the milk secretion process (22). This results in an increased number of neutrophils in milk , since they have lipase, phospholipase, and proteinase enzymes which are active in destroying bacteria .…”

Section: Somatic Cellsmentioning

confidence: 99%

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Detection of Abnormal Milk with Impedance Microbiology Instrumentation

Khayat

Richardson

1986

Journal of Food Protection

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Mastitic milk was detected by obtaining conductance measurements using an impedance microbiology Bactomatic 120 SC instrument. Conductance readings separated normal and abnormal milks after 30 min at 25°C when readings differed by more than 2 to 3% and exceeded the variance among instrument module wells. Samples blended from four quarters of a cow indicated milk from one quarter was abnormal if the salt level in the abnormal quarter raised the blend conductivity above that of normal samples and variance among the wells. Either solid or liquid substrates that contained stimulants could be used to accelerate bacterial acid production or reduce impedance detection times and did not affect the ability to detect abnormal milk. However, measurements varied with the volume of sample in the well, suggesting that fixed 1-ml liquid volumes of milk be used. Such volumes would allow detection of abnormal milk and bacterial load on the same sample.

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Milk enzymes—their distribution and activity

Cited by 57 publications

References 20 publications

Physiological role of indigenous milk enzymes: An overview of an evolving picture

Physiological role of indigenous milk enzymes: An overview of an evolving picture

Effect of somatic cell count on dairy products: a review

Detection of Abnormal Milk with Impedance Microbiology Instrumentation

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