Heat Resistant Proteolytic Enzymes from Bacterial Sources

Abstract

The successful use of UHT [ultra-high temperature] treatment [pasteurization] of milk can be hindered by heat stable enzymes in milk. The industry appears to be in a dilemma in having to cope with enzymes more heat stable than the most heat resistant bacterial spores. At the present time, UHT treatment of milk can be successful only if the presence or activity of heat stable proteases can be controlled.