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Lipolysis was monitored based on determining the concentration of free fatty acids in milk, on the model case of UHT milk contamination with spores of 15 B. licheniformis, B. subtilis and B. cereus strains isolated from farm environment and raw milk. Lipolysis was not recorded at storage temperature of 4 degrees C, whereas significant changes in levels of free fatty acids were shown at storage temperature of 24 degrees C. After 3 weeks of storage the initial content of 41.97 mmol center dot kg(-1) of fat rose to as much as 1,617.22 mmol center dot kg(-1) of fat. The extent of the change depended mainly on the Bacillus spp. species and the storage period and, to a certain degree, also on the initial number of microorganisms. Significant lipolytic activity was detected in association with B. licheniformis and B. cereus species. It was found that spores of resistant B. licheniformis strains may survive 100 degrees C/10 min and 135 degrees C/5 s heating and show lipolytic activity.

The Effect of Lipolytic Enzymes of Bacillus spp. on Quality of Ultra-High-Temperature-Treated Milk