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פותח על ידי קלירמאש פתרונות בע"מ -
Alkaline Phosphatase Activity in Penicillium roqueforti and in Blue-Veined Cheeses
Year:
1996
Source of publication :
Journal of Dairy Science
Authors :
ברנשטיין, סולנג'
;
.
רוזן, ברוך ולטר
;
.
רוזנטל, יונל
;
.
Volume :
79
Co-Authors:
Rosenthal, I., Department of Food Science, Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Bernstein, S., Department of Food Science, Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Rosen, B., Department of Food Science, Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Facilitators :
From page:
16
To page:
19
(
Total pages:
4
)
Abstract:
The Penicillium roqueforti mold exhibits alkaline phosphatase activity. Therefore, blue mold-ripened cheeses made from properly pasteurized milk test positive for phosphatase. Because microbial phosphatases are considered to be more resistant to heat than is milk phosphatase, a statutory control test recommends the repasteurization of cheese at 66°C for 30 min to inactivate selectively the native milk enzyme. However, because of thermal lability of Penicillium roqueforti phosphatase, this control test leads to confusion of the fungal enzyme with native milk alkaline phosphatase and does not confirm whether the milk used to make cheese has been pasteurized.
Note:
Related Files :
Animal
Animals
article
Drug Stability
enzymology
heat
Microbiology
milk
pasteurization
Penicillium
Penicillium roqueforti
עוד תגיות
תוכן קשור
More details
DOI :
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
22297
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:50
Scientific Publication
Alkaline Phosphatase Activity in Penicillium roqueforti and in Blue-Veined Cheeses
79
Rosenthal, I., Department of Food Science, Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Bernstein, S., Department of Food Science, Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Rosen, B., Department of Food Science, Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Alkaline Phosphatase Activity in Penicillium roqueforti and in Blue-Veined Cheeses
The Penicillium roqueforti mold exhibits alkaline phosphatase activity. Therefore, blue mold-ripened cheeses made from properly pasteurized milk test positive for phosphatase. Because microbial phosphatases are considered to be more resistant to heat than is milk phosphatase, a statutory control test recommends the repasteurization of cheese at 66°C for 30 min to inactivate selectively the native milk enzyme. However, because of thermal lability of Penicillium roqueforti phosphatase, this control test leads to confusion of the fungal enzyme with native milk alkaline phosphatase and does not confirm whether the milk used to make cheese has been pasteurized.
Scientific Publication
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