Proteolysis and storage stability of UHT milk produced in Turkey

Topçu, Ali; Numanoğlu, Eren; Saldamlı, İlbilge

doi:10.1016/j.idairyj.2005.08.018

Cited by 58 publications

(41 citation statements)

References 19 publications

(22 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Furthermore, proteolysis in milk seems to be affected more strongly by the microbial contamination than by SCC and mastitis. The predominant contribution of psychrotrophic bacteria to proteolysis in raw milk was reported also by Özer (2000) and Topcu et al (2006).…”

Section: Resultssupporting

confidence: 64%

See 1 more Smart Citation

Proteolysis in raw milk in relation to microbiological indicators

Chramostová¹,

Hanuš²,

Klimešová³

et al. 2016

Czech J. Food Sci.

View full text Add to dashboard Cite

Chramostová J., Hanuš O., Klimešová M., Němečková I., Roubal P., Kopecký J., Jedelská R., Nejeschlebová L. (2016): Proteolysis in raw milk in relation to microbiological indicators. Czech J. Food Sci., 34: 306-312.Proteolysis in raw milk is a crucial parameter indicating both cow's mastitis and the technological problems or spoilage risk of final products. However, a suitable analytical method for its early detection in practice is still missing. Thus, we proposed a spectrophotometric determination of milk proteolysis equivalent (MPE). We tested this method on 104 bovine raw milk samples in relation to their somatic cell count (SCC) as an indicator of native proteolysis, and the total count of mesophilic bacteria (TCMB) and the total count of psychrotrophic bacteria (TCPB) as indicators of microbial proteolysis. Correlation coefficients between log TCMB and MPE and log TCPB and MPE were 0.3651 and 0.4152, respectively (both P < 0.001). SCC was not correlated with MPE (P > 0.05). We estimated the MPE limit indicating an incipient risk of proteolysis in the range from 0.9366 to 1.02 mmol/l. The determination of MPE seems to be a promising method applicable in the control of raw milk.

show abstract

Section: Resultssupporting

confidence: 64%

“…Moreover, the concentration of proteolytic enzymes can be an indicator of cow's health as well as the conditions of milking, milk storage, and treatment (Topcu et al 2006). Proteolysis can be caused by both native and bacterial enzymes present in raw milk.…”

mentioning

confidence: 99%

Proteolysis in raw milk in relation to microbiological indicators

Chramostová¹,

Hanuš²,

Klimešová³

et al. 2016

Czech J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…A presença deste grupo de bactérias implica em grandes perdas econômicas para a indústria devido à ação proteolítica das enzimas produzidas que interferem no rendimento industrial com geleificação do leite UHT e aumento na taxa de sedimentação (30) , redução do rendimento em queijos (2) com comprometimento da qualidade, redução da vida de prateleira e consequentes prejuízos para indústria (9) .…”

Section: Resultsunclassified

Perfil Sanitário De Unidades Agrícolas Familiares Produtoras De Leite Cru E Adequação À Legislação Vigente

et al. 2016

View full text Add to dashboard Cite

ResumoA região norte de Minas Gerais caracteriza-se por ser uma entre as regiões do país que têm o leite como um dos principais geradores de renda pela agricultura familiar. Para que o leite produzido tenha competitividade no mercado e tenha maior valor agregado, a agricultura familiar deve se adequar para atender os parâmetros legais vigentes. Teve-se como objetivo caracterizar o manejo produtivo geral adotado em unidades agrícolas familiares nos municípios de Bocaiúva, Francisco Sá e Montes Claros, no norte de Minas Gerais, identificando os entraves para a produção de leite dentro dos parâmetros estabelecidos pela legislação vigente. O sistema de produção foi avaliado por meio de coleta de dados em questionários e listas de verificação nos diferentes ambientes envolvidos com a produção. A qualidade microbiológica foi avaliada através da enumeração de microrganismos indicadores aeróbios mesófilos, psicrotróficos, Staphylococcus sp e coliformes fecais em leite cru, leite cru refrigerado, água e utensílios utilizados para produção. Os resultados da análise microbiológica associada às práticas de manejo adotadas revelaram que a principal causa da contaminação do leite era o emprego inadequado ou a ausência de boas práticas de higiene no sistema de produção, sendo este o principal entrave ao atendimento das exigências legais para o produto. Palavras-chave: Boas Práticas Agropecuárias; Contaminação; Qualidade do leite. AbstractThe northern region of Minas Gerais State is characterized as one of the regions of the country where milk has an important economic and social role for the family farming sector. Due to legal requirements, this sector must adjust so that the product will be marketed without bringing risk to the consumers, being, therefore, competitive on the commercial market. The objective of this study was to characterize the productive management generally adopted by the family farms in the municipalities of Bocaiuva, Capitão Enéas, Francisco Sá, and Montes Claros, in northern Minas Gerais, identifying the barriers to the production of milk within the parameters established by the legislation. The production system was evaluated by collecting data from questionnaires and checklists in the different environments involved with the production. The microbiological quality was assessed by enumeration of indicator microorganisms in aerobic mesophiles, psychrotrophic, Staphylococcus

show abstract

“…Sin embargo, no se desea en la leche y los productos lácteos, en la que el gusto amargo, así como el ácido se consideran un defecto que puede indicar crecimiento microbiano (53). Es bien conocido que en los medicamentos se trata de evitar o enmascarar el gusto amargo el cual puede llegar a ser un serio problema, sobre todo en los niños (54).…”

Section: Genéticosunclassified

La cuestión de las sensaciones gustativas básicas

López-Ortiz

2015

Perf. de Coyunt. Econ

View full text Add to dashboard Cite

Como citar este artículo: López-Ortiz NC. La cuestión de las sensaciones gustativas básicas. Perspect Nutr Humana. 2015;17: 185-194. DOI:10.17533/udea.penh.v17n2a07 La cuestión de las sensaciones gustativas básicas ResumenAntecedentes: existe interés en conocer la posible influencia de la percepción del gusto, y su efecto sobre la elección de la dieta y la conducta alimentaria. Objetivo: conocer los factores que modulan la percepción de los gustos básicos y su relación con el consumo de alimentos. Materiales y métodos: se hizo una búsqueda bibliográfica en bases de datos: Science Direct, Medline y Pubmed, sobre la sensación del gusto, sin considerar lo que se denomina el flavor. Resultados: se ha avanzado en las bases fisiológicas de los gustos básicos: dulce, salado, ácido, amargo y umami, recientemente se ha propuesto el gusto graso, pero aún no hay consenso al respecto. El gusto y la selección de alimentos dependen de factores genéticos, las primeras experiencias con estímulos sápidos, incluso antes de nacer, factores culturales, sociales, individuales y otros relacionados con el alimento. No se ha podido demostrar asociación entre consumo excesivo de alimentos hipercalóricos con la sensibilidad gustativa, ni sobre esta última con la obesidad. Conclusión: el efecto de la percepción del gusto sobre el consumo de alimentos y su relación con la obesidad, aun es motivo de controversia. Se recomienda educar en la infancia sobre las percepciones gustativas, con el fin de adquirir buenos hábitos alimentarios.Palabras clave: gusto, sabor, dulce, acidez, grasa, amargo, umami, conducta alimentaria. Sensaciones gustativas básicas 186Vol. 17, N° 2, julio-diciembre de 2015The question of basic taste sensations AbstractBackground: There is interest in discovering more about the possible influence in taste perception and its effect in dietary selection and food behaviors. Objective: Explore the factors that alter perceptions of taste and their relationship with food consumption. Materials and methods: A literature review was performed using scientific databases: Science Direct, Medline y Pubmed on the subject of taste, regardless of dominant flavors. Results: Progress has been made on the physiological basis of the basic tastes: sweet, salty, sour, bitter and umami. It has recently been proposed to add a "fatty" taste but as of now no consensus exists. Taste and food selection depend on genetic factors, first experiences with sapid stimuli, even before birth, as well as cultural, social, individual and other factors related to food. An association between consumption of high-calorie foods and taste sensitivity has not been demonstrated, nor taste sensitivity with obesity. Conclusion: The effect of taste perception on food consumption and any relation with obesity continues to be controversial. It is recommended to educate from a young age on taste perception, with the goal of acquiring healthy food habits.

show abstract

Proteolysis and storage stability of UHT milk produced in Turkey

Cited by 58 publications

References 19 publications

Proteolysis in raw milk in relation to microbiological indicators

Proteolysis in raw milk in relation to microbiological indicators

Perfil Sanitário De Unidades Agrícolas Familiares Produtoras De Leite Cru E Adequação À Legislação Vigente

La cuestión de las sensaciones gustativas básicas

Contact Info

Product

Resources

About