Effects of plasmin and plasminogen on textural biochemical and microbiological properties of clotted cream

In this study, clotted cream was produced by adding plasmin (25 μL/L) and plasminogen (75 μg/L) to raw cow milk. The purpose of the study was to determine the effect of plasmin and plasminogen enzymes on some properties of clotted cream during 10‐day storage period. β‐Casein was hydrolyzed by plasmin and plasminogen in samples during storage. In sensory e valuation, appearance and structure scores of clotted cream samples containing plasmin and plasminogen were higher than the control sample during storage. Total aerobic mesophilic microorganism, proteolytic and lipolytic bacteria count in all samples were identified as 2.451–3.320 logcfu/g, 1.929– 1.977 logcfu/g, 1.312–1.736 logcfu/g on the 10th day of storage, but psychrophilic bacteria count were determined below 1 logcfu/g during storage. Statistically the difference between samples for plasmin activity, α‐casein, β‐casein, hardness, and spreadability was found to be significant (P<0.05). Plasmin and plasminogen may affect positively on texture of clotted cream.Practical applicationsClotted cream is a breakfast dairy product consumed in many countries. The effect of plasmin, the natural enzymes of milk, on the quality of the cream is important. This information would be useful, especially to individuals who produce and consume clotted cream.

Source: Journal of Food Safety - November 12, 2018 Category: Food Science Authors: Bedia Şimşek, İlhan Gün, Melike Baran Ekinci Tags: ORIGINAL ARTICLE Source Type: research