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The lipolytic and proteolytic activity of bacteria isolated from blended raw milk
Author(s) -
MUIR D. D.,
PHILLIPS J. D.,
DALGLEISH D. G.
Publication year - 1979
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1979.tb01403.x
Subject(s) - raw milk , bacteria , psychrotrophic bacteria , food science , protease , lipase , alcaligenes , flavobacterium , microbiology and biotechnology , biology , pseudomonas , enzyme , biochemistry , genetics
Psychrotrophic bacteria have been isolated from supplies of blended raw milk over a period of 14 months. The isolates were partially classified and their ability to degrade milk fat and protein (at 6d̀C) examined. Pseudomonads were the predominant bacterial type and on average 43 per cent of these isolates were of the fluorescent type. These latter isolates together with isolates classified as Flavobacterium and Alcaligenes had associated with them the highest levels of lipase and protease activity.