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Associate Professor Hilton C Deeth
School of Land and Food Sciences
University of Queensland
Brisbane, Qld 4072
Email: h.deeth@uq.edu.au
Tel: +61-7-3346-9191
Fax: +61-7-3365 1177
Homepage: http://www.fst.uq.edu.au/staff/hdeeth/
Research |
Proteases are important in milk and dairy products as they cause bitter off-flavours and initiate gelation on UHT milk during storage. Two groups of proteases are of interest: those indigenous to milk, chiefly milk plasmin and cathepsins; and extracellular bacterial proteases produced by psychrotophic bacteria during growth in milk at low temperatures. The latter are extremely heat-resistant and withstand normal heat treatment. They are also usually present at very low levels. The focii of our protease research have been: methods of inactivation; methods of detection/assay; methods of distinguishing between the actions of indigenous and bacterial enzymes; and determination of their effects on the proteins in milk and milk-derived products during storage. Proteomics is currently being used to assess the action and specificity of the proteases on the various caseins present in milk; this work is in collaboration with Professor Paul Alewood of the IMB. |
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Collaborations |
Dr Alan Kelly, University College Cork, Ireland
Dr Hubert Roginski, University of Melbourne
Professor Paul Alewood, IMB UQ
Dr Nivedita Datta, UQ School of Land and Food Sciences
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Publications |
Datta, N & Deeth, H.C. (2003) Diagnosing the cause of proteolysis in UHT milk. Lebensmittel-Wissenschaft und Technology 36(2), 173-182.
Haryani, S., Datta, N, Elliott, A.J. & Deeth, H.C. (2003) Production of proteinases by psychrotrophic bacteria in raw milk stored at low temperature. Aust. J. Dairy Technol. 58, 16-20.
Deeth, H.C., Khusniati, T., Datta, N. & Wallace, R.B. (2002) Spoilage patterns of skim and whole milks Journal of Dairy Research (UK) 68, 228-242.
Datta, N & Deeth, H.C. (2001) Age gelation of UHT milk - a review. Transactions of the Institute of Chemical Engineers C. Food and Bioproducts Processing 79, 197-210.
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