Study on Effects of Psychrotrophic Bacteria on Quality of UHT Milk

Abstract

Abstract: One of the reasons to have made UHT milk deteriorate during long time storage is psychrotrophic bacteria produced heat tolerant protease and lipase. The activity of protease and lipase in raw milk positively correlates with the quality of the product. One of the available measures to insure the quality of UHT milk is to grade and evaluate the raw milk by means of controlling psychrotrophic bacteria’s amount and determination of protease and lipase’s activity. This experiment provides theoretical gist for the determination of psychrotrophic bacteria by dairy enterprises.

Key words: psychrotrophic bacteria, UHT(ultra heat treated) milk, protease, lipase

LIU Jing, LI Gui-Qin, ZHANG Cui-Ru, HAN Qing-Bo. Study on Effects of Psychrotrophic Bacteria on Quality of UHT Milk[J]. FOOD SCIENCE, 2007, 28(8): 254-256.

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Study on Effects of Psychrotrophic Bacteria on Quality of UHT Milk

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