Shelf-stable milk products: Impact of bacterial spores, peptidases from Pseudomonas, and plasmin

The control and extension of the shelf-life, and the prevention of product deterioration before the end of the shelf-life of liquid milk products shelf-stable without refrigeration are major challenges for the dairy industry. If present in the final product, the growth of microorganisms and the activity of heat-stable proteolytic enzymes limit the shelf-life of shelf-stable milk products such as UHT milk because of product deterioration during storage. Therefore, in this thesis, the impact of bacterial spores, plasmin (milk-indigenous peptidase), and peptidases of Pseudomonas in shelf-stable liquid milk product processing was examined.