Quantification of bacterial proteolysis in milk - effects of added and secreted protease in pasteurized milk [shelf-life prediction]
1989
Mitchell, G.E. | Symons, M.H. | Ewings, K.N. (Queensland Dept. of Primary Industries, Hamilton (Australia). Queensland Food Research Lab.)
Comparison of the decrease in flavour score of milk at 7 deg C following treatment with purified protease from a strain of Pseudomonas fluorescens, and that resulting from growth of the organism under the same conditions, reveals an enhanced proteolysis from the living secretion. Caution is necessary in predicting shelf-life from initial bacterial cell density.
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