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Multi-factor analysis and correlation study on the activity of proteinase in raw milk
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Yu-Fei BAO1, Xiao-Wei HUA2, Kai-Ru HE1, Juan-Juan ZHONG3, JunYing HE4, Fang-Jian CHENG1, Ri-Na WU1, Fei-Yu AN1, Shu-Li ZHANG3, *, Jun-Rui WU1, *
Journal of Food Safety & Quality | 2025, 16(2) : 72 - 82
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Journal of Food Safety & Quality | 2025, 16(2): 72-82
• Special Topic: Dairy Processing and Quality Control •
Multi-factor analysis and correlation study on the activity of proteinase in raw milk
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Yu-Fei BAO1, Xiao-Wei HUA2, Kai-Ru HE1, Juan-Juan ZHONG3, JunYing HE4, Fang-Jian CHENG1, Ri-Na WU1, Fei-Yu AN1, Shu-Li ZHANG3, *, Jun-Rui WU1, *
Affiliations
  • 1. College of Food Science, Shenyang Agricultural University, Liaoning Provincial Engineering Research Center for Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China
  • 2. Mengniu Dairy (Qiqihar) Co., Ltd., Qiqihar 161000, China
  • 3. Mengniu Dairy (Shenyang) Co., Ltd., Shenyang 100122, China
  • 4. Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 010010, China
Published: 2025-01-25 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241105003
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Objective To explore the factors affecting protease activity in raw milk. Methods Used raw milk and milk samples before and after different processing techniques as samples, acid, alkali and neutral protease activities were determined based on the Folin phenol method. The effects of different regions, seasons, ranch temperatures, somatic cell numbers, number of psychrophilic bacteria, and behavioral stress on protease activity in milk samples were analyzed at the ranch and process levels, and the effects of different processing techniques on product protease activity were analyzed. Results The contribution rate of protease activity changes at the ranch level was in the following order: Season (resulting in temperature changes)>highest temperature on the ranch>region>number of psychrophilic bacteria>number of somatic cells. In the comparison of protease inactivation rates under different treatment processes, the 4 treatment processes had the following order of protease inactivation rate: Ultra-high temperature treated (UHT) preheating treatment (90 ℃, 5 s)>pre heat treatment before sterilization (70 ℃, 5 s)>reverse osmosis (RO)>centrifugal sterilization. Conclusion The main influencing factor at the ranch level is the seasonal temperature changes that affect protease activity, simultaneously using preheating treatment before sterilization at the process level can achieve a protease inactivation rate of over 50%.

dairy product  /  raw milk  /  protease  /  influencing factors
Yu-Fei BAO, Xiao-Wei HUA, Kai-Ru HE, Juan-Juan ZHONG, JunYing HE, Fang-Jian CHENG, Ri-Na WU, Fei-Yu AN, Shu-Li ZHANG, Jun-Rui WU. Multi-factor analysis and correlation study on the activity of proteinase in raw milk[J]. Journal of Food Safety & Quality, 2025 , 16 (2) : 72 -82 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241105003
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Year 2025 volume 16 Issue 2
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20241105003
  • Receive Date：2024-11-05
  • Online Date：2025-07-21
  • Published：2025-01-25
Article Data
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History
  • Received：2024-11-05
Funding
Affiliations
    1. College of Food Science, Shenyang Agricultural University, Liaoning Provincial Engineering Research Center for Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China
    2. Mengniu Dairy (Qiqihar) Co., Ltd., Qiqihar 161000, China
    3. Mengniu Dairy (Shenyang) Co., Ltd., Shenyang 100122, China
    4. Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 010010, China
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https://castjournals.cast.org.cn/joweb/spaq/EN/10.19812/j.cnki.jfsq11-5956/ts.20241105003
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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