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标题：Destabilization and off-flavors generated by Pseudomonas proteases during or after UHT-processing of milk
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作者：Sophie Marchand ; Barbara Duquenne ; Marc Heyndrickx 等
期刊名称：International Journal of Food Contamination
印刷版ISSN：2196-2804
出版年度：2017
卷号：4
期号：1
页码：2
DOI：10.1186/s40550-016-0047-1
语种：English
出版社：BioMed Central
摘要：Pseudomonads play a major role in the spoilage of UHT processed dairy products, due to their growth-related protease production in raw milk. To assess the off-flavor generating capacity of these AprX proteases in milk after UHT-processing, six major milk spoiling Pseudomonas groups were investigated. Sensory evaluation of the different processed milk samples showed large differences in the degree of proteolysis related to onset of off-flavors. Nevertheless, it was illustrated that P. fragi has the greatest spoilage potential within the tested Pseudomonas groups, when it comes to generating off-flavors. No clear correlation could be obtained between protein hydrolysis and the presence of off-flavors in UHT milk.