Impact of protease and lipase activities on quality of Swedish raw milk

Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

Abstract

An increasing demand for dairy products with long shelf-life is foreseen. A limiting factor for maintaining high quality of these products is the activity of spoilage enzymes during storage. Lipase and protease activities in Swedish raw milk at farm and dairy level were investigated, analysing milk samples from three geographical regions and two seasons. Lipase activity in milk at farm level was affected by regional and seasonal variations, whereas at dairy level only season had an effect. Lipase activity was positively correlated with ionic calcium. For protease activity, no effect of either region or season was seen. Degradation products, e.g., free fatty acids, peptides and plasmin proteolysis products, varied differently between season and geographical origin at both farm and dairy level. The results indicate that lipase and protease activities are important for raw milk quality, while ionic calcium might be a future indicator for milk fat stability.

Detaljer

Författare
  • Maria Glantz
  • Maria Rosenlöw
  • Helena Lindmark-Månsson
  • Lene Buhelt Johansen
  • Julia Hartmann
  • Annika Höjer
  • Elisabet Waak
  • Richard Löfgren
  • Karin Hallin Saedén
  • Cecilia Svensson
  • Birgitta Svensson
  • Jeanette Lindau
  • Valentin Rauh
  • Marie Paulsson
Enheter & grupper
Externa organisationer
  • Arla Foods
  • Tetra Pak AB
  • Helena Lindmark Månsson AB
  • Lund University
  • Norrmejerier
  • Arla Foods, Sweden
  • Skånemejerier AB
Forskningsområden

Ämnesklassifikation (UKÄ) – OBLIGATORISK

  • Husdjursvetenskap
Originalspråkengelska
Artikelnummer104724
TidskriftInternational Dairy Journal
Volym107
StatusPublished - 2020
PublikationskategoriForskning
Peer review utfördJa