Spoilage patterns of skim and whole milks

The reason for the reported difference in spoilage behaviour of skim and whole pasteurised milks was investigated. The rates of growth of psychrotrophic bacteria were not significantly different in the two milks and the bacterial types, all pseudomonads, present at spoilage were also similar. Howeve...

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Bibliographic Details
Published in:Journal of dairy research 2002-05, Vol.69 (2), p.227-241
Main Authors: DEETH, HILTON C., KHUSNIATI, TATIK, DATTA, NIVEDITA, WALLACE, ROBERT B.
Format: Article
Language:English
Subjects:
Animals
Bacteria - classification
Bacteria - growth & development
Bacteria - metabolism
Biological and medical sciences
Caseins - metabolism
Endopeptidases - metabolism
Fats - metabolism
Food Handling - methods
Food industries
Food Microbiology
Food Preservation
Fundamental and applied biological sciences. Psychology
Glycoside Hydrolases - metabolism
Hot Temperature
lipase
Lipase - metabolism
Milk
Milk - chemistry
Milk - enzymology
Milk - microbiology
Milk and cheese industries. Ice creams
Milk Proteins - metabolism
protease
proteolysis
Pseudomonas - classification
Pseudomonas - growth & development
Pseudomonas - metabolism
skim milk
Spoilage
Taste
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Summary:The reason for the reported difference in spoilage behaviour of skim and whole pasteurised milks was investigated. The rates of growth of psychrotrophic bacteria were not significantly different in the two milks and the bacterial types, all pseudomonads, present at spoilage were also similar. However, when representative spoilage organisms were cultured into freshly pasteurised skim and whole milks, skim milks exhibited predominantly bitter flavours while whole milk showed mostly sour flavours. The different spoilage behaviours can be largely explained by greater proteolysis in skim milk than in whole milk, caused by higher production of protease and greater susceptibility of the protein to protease attack. In addition, lipolysis in whole milk, caused by the substantial quantities of lipase produced by spoilage pseudomonads in this milk, also contributes to the different flavours produced during cold storage of these milk types.
ISSN:0022-0299
1469-7629
DOI:10.1017/S0022029901005301