Original paper
Assessment of the production of Bacillus cereus protease and its effect on the quality of ultra-high temperature-sterilized whole milk
Abstract
Bacillus cereus is one of the most important spoilage microorganisms in milk. The heat-resistant protease produced is the main factor that causes rotten, bitter off-flavors and age gelation during the shelf-life of milk. In this study, 55 strains of B. cereus were evaluated, of which 25 strains with protease production ability were used to investigate proteolytic activity and protease heat resistance. The results showed that B. cereus C58 had...
Paper Details
Title
Assessment of the production of Bacillus cereus protease and its effect on the quality of ultra-high temperature-sterilized whole milk
Published Date
Jun 1, 2021
Journal
Volume
104
Issue
6
Pages
6577 - 6587
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Notes
History