The relationship between proteolysis and off-flavor development in ultra-high temperature and pasteurized milk was investigated. Milks were subjected to proteolysis by different concentrations of three psychrotroph enzymes for 20 h at 35C. Proteolysis, measured as the increase in trichloroacetic acid-soluble free amino groups was subsequently determined colorimetrically with trinitrobenzene sulfonic acid. Bitter off-flavors were determined by a lO-membered panel.
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R.C. McKellar (1981) studied this question.
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