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Heat Resistant Proteolytic Enzymes from Bacterial Sources¹

Department of Food Science, North Carolina State University, Raleigh 27607

ABSTRACT

Interest in the production of ultra-high temperature (UHT) sterilized milk has existed for a number of years. Recent economic and social developments could intensify interest in the UHT sterilization of a number of fluid dairy products. One of the main advantages of such products is that their freedom from viable microorganisms should permit their storage at room temperature and conserve energy costs by eliminating the need for refrigerated storage between processing and consumption. Changes in retailing practices, food service establishments, etc., also have presented new needs for sterilized products.

There is a variety of methods for sterilization of milk. It may be sterilized in bottles or cans at temperatures of 104 to 113 C for 12 to 35 min. However, such milk usually has a pronounced cooked flavor and a browned appearance (6). Sterilization at UHT is preferable because of reduced changes in appearance, flavor, and nutrients although problems of bitter flavor and gelation or coagulation can develop during storage (5, 11).

¹ Paper No. 4785 of the Journal Series of the North Carolina Agricultural Experiment Station.