Proteolysis in raw milk in relation to microbiological indicators

Jana Chramostová, Oto Hanuš, Marcela Klimešová, Irena Němečková, Petr Roubal, Jaroslav Kopecký, Radoslava Jedelská and Ludmila Nejeschlebová
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Jana Chramostová: Dairy Research Institute, Prague, Czech Republic
Oto Hanuš: Dairy Research Institute, Prague, Czech Republic
Marcela Klimešová: Dairy Research Institute, Prague, Czech Republic
Irena Němečková: Dairy Research Institute, Prague, Czech Republic
Petr Roubal: Dairy Research Institute, Prague, Czech Republic
Jaroslav Kopecký: Dairy Research Institute, Prague, Czech Republic
Radoslava Jedelská: Dairy Research Institute, Prague, Czech Republic
Ludmila Nejeschlebová: Dairy Research Institute, Prague, Czech Republic

Czech Journal of Food Sciences, 2016, vol. 34, issue 4, 306-312

Abstract: 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.

Keywords: primary amino groups; proteolytic enzymes; psychrotrophic microorganisms; quality of bovine raw milk; somatic cell count; total count of microorganisms (search for similar items in EconPapers)
Date: 2016
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:34:y:2016:i:4:id:64-2016-cjfs

DOI: 10.17221/64/2016-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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