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Sharma R, Rajput YS. Rapid methods for assessing efficiency of heat treatment of milk. J Food Sci Technol. 2012;51(7):1416-20doi: 10.1007/s13197-012-0635-x.
Sharma, R., & Rajput, Y. S. (2014). Rapid methods for assessing efficiency of heat treatment of milk. Journal of food science and technology, 51(7), 1416-20. https://doi.org/10.1007/s13197-012-0635-x
Sharma, Rajan, and Rajput, Y S. "Rapid methods for assessing efficiency of heat treatment of milk." Journal of food science and technology vol. 51,7 (2014): 1416-20. doi: https://doi.org/10.1007/s13197-012-0635-x
Sharma R, Rajput YS. Rapid methods for assessing efficiency of heat treatment of milk. J Food Sci Technol. 2014 Jul;51(7):1416-20. doi: 10.1007/s13197-012-0635-x. Epub 2012 Feb 23. PMID: 24966440; PMCID: PMC4062685.
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J Food Sci Technol. 2014 Jul;51(7):1416-20. doi: 10.1007/s13197-012-0635-x. Epub 2012 Feb 23.

Rapid methods for assessing efficiency of heat treatment of milk.

Journal of food science and technology

Rajan Sharma, Y S Rajput

Affiliations

  1. Division of Dairy Chemistry, National Dairy Research Institute, Karnal, 132 001 India.
  2. Division of Animal Biochemistry, National Dairy Research Institute, Karnal, 132 001 India.

PMID: 24966440 PMCID: PMC4062685 DOI: 10.1007/s13197-012-0635-x

Abstract

Two methods based on the activity of γ-glutamyl transpeptidase and lactoperoxidase are developed for assessing the efficiency of heat treatment of milk at 80 °C for 15 s. Heat treatment of milk at 80 °C (15 s) completely inactivates both milk enzymes. Under the selected assay conditions, enzyme activities are related with intensity of pink colour of product. In contrast to raw (unheated) milk which gives pink colour under the test conditions, heated milk (80 °C, 15 s) remains either white or gives pink colour with significantly reduced intensity. It is recommended to always use raw milk as positive control for the enzyme assay. Principles of colour formation in enzymatic reactions are discussed.

Keywords: Heating; Lactoperoxidase; Milk; Pasteurization; γ-glutamyl transpeptidase

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