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Assessment of the heat treatment of ice cream mixes by enzyme assay *
Author(s) -
CARTER HELEN D,
CAVANAGH CHERYL F,
HIGGINS JULIE L,
WILBEY R ANDREW
Publication year - 1990
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.1471-0307.1990.tb02447.x
Subject(s) - ice cream , enzyme , chemistry , enzyme assay , food science , biochemistry
Ice cream mixes containing varying levels of sweeteners were subjected to heat treatment at 6., 6°C for up to 30 minutes. The levels of y‐glutamyl transpeptidase (GGTP) and the survival of streptococci were monitored. The reduction in GGTP activity was less than had been expected from earlier work. Neither GGTP activity nor survival of streptococci could be related statistically to water activity under the experimental conditions.