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Jan‰tová, B., J. Luká‰ová, M. Draãková, L. Vorlová: Influence of Bacillus spp. Enzymes on Ultra High Temperature-treated Milk Proteins. Acta Vet. Brno 2004, 73: 393-400. A model case of long-life half-fat milk contamination with spores of 15 strains of B. licheniformis, B. subtilis a B. cereus isolated from farm environment and from raw milk was used to determine proteolysis by measuring the changes in milk protein contents. The methods of infra- red spectroscopy, free tyrosine using Lowry's method according to Juffs and setting of decrease in casein fractions using the SDS-PAGE were employed. Under storage temperature of 4 o C no proteolysis was recorded. However, under storage temperature of 24 °C the following changes in comparison with initial values were recorded after 3 weeks: a decrease in protein contents from 34.60 g ⋅1 -1 to 29.46 - 32.86 g⋅l -1 and increased free tyrosine contents from 0.65 mg⋅ml-1 to 2.13 - 1.59 mg⋅ml-1 depending on Bacillus spp. type. It was detected that milk heating at a temperature of 100 o C for 10 min and at 135 o C for 5 s, respectively, the spores of resistant strains Bacillus licheniformis may survive and show proteolytic activity. When monitoring the reduction of casein fractions it was found that the κ-casein was the most quickly broken down to 7.43%. The values of β-casein dropped to 27.53% and α-casein to 43.95%. Under storage temperature of 4 °C the reduction of all casein fractions was lower. A reduction to 79.42% for κ-casein, 78.30% for β-casein and 85.71% for α-casein was recorded. The intensity of changes was dependent on species and strain of Bacillus spp. used, on storage temperature and heat inactivation of spores. The initial spore concentration made itself felt, too. Proteolysis, Bacillus spores, Bacillus licheniformis, casein