Effect of thermoresistant protease of Pseudomonas fluorescens on rennet coagulation properties and proteolysis of milk

Journal of Dairy Science
Lizandra F PaludettiDavid Gleeson

Abstract

This study aimed to investigate the effect of different activity levels of a thermoresistant protease, produced by Pseudomonas fluorescens (ATCC 17556), on the cheesemaking properties of milk and proteolysis levels. Sterilized reconstituted skim milk powder was inoculated with the bacteria, and after incubation, centrifuged to obtain a supernatant-containing protease. Raw milk was collected and inoculated to obtain a protease activity of 0.15, 0.60, and 1.5 U/L of milk (treatments P1, P4, and P10, respectively). One sample was not inoculated (control) and noninoculated supernatant was added to a fifth sample to be used as a negative control. Samples were stored at 4°C for 72 h. After 0, 48, and 72 h, the rennet coagulation properties and proteolysis levels were assessed. The protease produced was thermoresistant, as no significant differences were observed in the activity in the pasteurized (72°C for 15 s) and nonpasteurized supernatants. The chromatograms and electrophoretograms indicated that the protease preferably hydrolyzed κ-casein and β-casein, and levels of proteolysis increased with added protease activity over storage time. The hydrolysis of αS-caseins and major whey proteins increased considerably in P10 milk samples...Continue Reading

References

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Sep 4, 2004·Applied and Environmental Microbiology·Véronique LafargeAgnès Delacroix-Buchet
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Sep 17, 2014·Journal of Food Science·Marilù DecimoMilena Brasca
Jul 30, 2015·Brazilian Journal of Microbiology : [publication of the Brazilian Society for Microbiology]·Maurilio L MartinsMaria C D Vanetti
Jan 15, 2018·Journal of Dairy Science·Lizandra F PaludettiDavid Gleeson
May 23, 2018·Food Chemistry·Chunyue ZhangKasper Hettinga

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Citations

Jul 1, 2020·Journal of Dairy Science·Lizandra F PaludettiAlan L Kelly

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