Document Detail

Milk catalase activity as an indicator of thermization treatments used in the manufacture of cheddar cheese.
MedLine Citation:
PMID:  9532488     Owner:  NLM     Status:  MEDLINE    
Pilot-scale studies were carried out to determine the effect of different heat treatments on catalase activity during the manufacture and maturation of Cheddar cheese. Three trials were conducted to monitor catalase activity using disk flotation and polarographic methods. Cheese was manufactured from raw milk and from milk that had been treated at 60, 65 and 72 degrees C for 16 s using a high temperature, short time heat exchanger. Catalase activity was also determined in samples of commercial milk and in samples of mild, medium, sharp, and extra sharp Cheddar cheeses obtained from different manufacturers in order to verify that the enzyme could be used as an indicator of the type of heat treatment applied to cheese milk. Catalase activity was present in cheese made from raw milk but was only present at low concentrations in cheese manufactured from thermized milk. However, high catalase activity was observed in commercial samples of sharp and extra sharp Cheddar cheese that was apparently due to the growth of catalase-producing yeasts in the cheese during maturation.
Y Hirvi; M W Griffiths
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of dairy science     Volume:  81     ISSN:  0022-0302     ISO Abbreviation:  J. Dairy Sci.     Publication Date:  1998 Feb 
Date Detail:
Created Date:  1998-05-01     Completed Date:  1998-05-01     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  2985126R     Medline TA:  J Dairy Sci     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  338-45     Citation Subset:  IM    
Department of Food Science, University of Guelph, ON, Canada.
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MeSH Terms
Bacillus / enzymology
Bacteria / enzymology*
Catalase / metabolism*
Cheese / microbiology*
Escherichia coli / enzymology
Food Microbiology
Food Technology*
Hot Temperature*
Hydrogen-Ion Concentration
Milk / microbiology*
Pseudomonas / enzymology
Salmonella / enzymology
Shigella / enzymology
Yeasts / enzymology
Reg. No./Substance:

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