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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/

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.
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
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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