جستجوی مقالات مرتبط با کلیدواژه "پروتئولیز" در نشریات گروه "صنایع غذایی"

Eve’ yogurt is one of the nutritive dairy products in Iran. The aim of this study was molecular identification of lactic acid bacteria isolated of ewe yogurts from 3 different regions of Iran (Mashhad, Dezful, and Hamedan) and assessment of their technological properties. A total of 47 isolates were molecularly identified by PCR of 16S rDNA gene and sequencing. Isolates were evaluated for technological properties including Lactic acid and diacetyl production, lipolytic, urease, and proteolytic activities. The statistical analysis of data using SPSS software indicated that diacetyl production and pH changes by bacterial isolates for 24 hours were significantly (P<0.05) different among yogurts from Dezful, Hamedan and Mashhad. The technological properties of isolates demonstrated that Streptococcus salivarius subsp. thermophilus (H1, H2) and Lactobacillus delbrueckii subsp. bulgaricus (H1, H2, H3, H7, H9, H10) of ewe’s yogurt from Hamedan have high technological properties. Also, based on the analysis results of the organoleptic properties and texture stiffness of yogurts produced by selected isolates, S. salivarius (H2) and L. delbrueckii (H3) suggested as a suitable starter culture.

In recent years, the use of lactic acid bacteria has expanded as protective cultures in the production of fermented products. They have inhibitory activities against different pathogenic or spoilage bacteria and fungi. A significant part of the antifungal activity of lactic acid bacteria is related to the metabolites produced by these organisms, in particular the various organic acids. However, recently peptides and protein hydrolysates with antifungal activity have been produced. The aim of this study was to investigate the activity of isolates of proteolytic lactic acid bacteria in the production of fermented milk with antifungal properties.

In this study, sterilized skim milk was inoculated with single and co-cultures of Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus reuteri and Lactococcus lactis subsp. lactis (2%, w/w) and fermented at 37 °C to reach the optimum pH 4.5-4.6. The peptide content and antifungal properties of fermented milk against Aspergillus niger, Penicillium expansum and Candida albicans were evaluated after fermentation and 7 days of storage in the refrigerator.

According to the results, Lactobacillus reuteri showed the least proteolytic activity in milk and among all the samples, the highest peptide content was observed in the sample fermented by combined cultures of all three isolates, resulting in the production of 62.6 mg peptide per ml. Peptide-containing extract of fermented milk samples from combined cultures (S23 and S123) had the highest anti-mold activity with a MIC of 20 mg/ml. After 7 days of storage, the anti-mold property of sample S1 against Penicillium expansum and sample S2 against Penicillium expansum and Aspergillus niger increased with a MIC of 20 and 40 mg/ml, respectively. Also, all samples of fermented milk (zero time) retained anti-yeast properties after 72 h with a MIC of 40 mg/ml, which after 7 days of storage, this property was increased in fermented milk with single culture.

During fermentation, the most proteolytic activity occurred in a sample fermented by a combination of three lactic bacteria. Peptide-containing extract of all fermented milk samples had anti-mold and anti-yeast properties, and most of the samples had a MIC of 40 mg per ml at day 0, although in some samples antifungal activities were increased after 7 days of storage. In this study, it is likely to be a part of the antifungal effect of fermented milks due to the proteolysis and resulted peptide content. Keywords: Lactic acid bacteria, Proteolysis, Fermented milk, Antifungal property

Chemical fungicide is the most affordable and easiest way to fight against plant diseases, but they increase concerns about endangering human health and residual in the environment. Barley is one of the most important and consumable cereals in the world. Plant essential oils are volatile compounds from plants that have strong antimicrobial properties with phenolic and antioxidant components. The aim of this study was to investigate the four plant essential oil including Savory, Thyme, Rosemary and Fennel on the growth and production of ochratoxin of Aspergillus ochraceus pathogen in barly. In this study, the effect of four plant essential oils (Satureja khuzestanica, Thymus daenensis, Rosmarinus officinalis, Foeniculum vulgare) on the growth pathogen in the petri dishes and the level of ochratoxin A produced by A. ocraceus was investigated in addition, it was studied the essential oils effect on ochratoxin in the culture medium. Measuring of ochratoxin was performed by High Performance thin-layer chromatography. The results of this study showed that the essential oils can significantly decrease the growth of the A. ocraceus and the production of ochratoxin by the pathogen. Savory essence at a concentration of 250 μg/ml inhibits the production of detectable ochratoxin in the medium by preventing the growth of the pathogen. In this concentration, essential oils of Rosemary and Thyme were 79.1% and 53.2% respectively, and the dry weight of the fungi decreased completely. Rosemary essential oil at the highest applied concentration (1000 μg/ml) did not inhibite it was investigated the growth of the pathogen it was investigated, but prevented the production of toxin. Essential oils of Savory, Thyme, Rosemary and Fennel showed fungicidal properties. These essential oils affect the ochratoxin and degrade it in the culture medium.

In this study, acidification and proteolysis in reconstituted skim milk fermented using proteolytic lactic acid bacteria were investigated during fermentation and after 7 days of cold storage. Also, antibacterial activities of crude peptide extracts obtained from the fermented samples were evaluated. Lactobacillus delberueckii subsp. bulgaricusL. reuteri and Lactococcus lactis subsp. lactis were used as starter in single or co-culture. Lactococcus lactis subsp. lactis and lactobacillus reuteri showed the fastest and slowest acidification, respectively, and the co-cultures were intermediate. During fermentation, the highest proteolytic activity was found in single culture of Lactococcus lactis subsp. lactis and triple co-culture(peptide content of 1.30 and 1.35 mg/ml) which was followed by a reduction after 7d storage. Peptide content from Lactobacillus reuteri fermentation was not significantly different from that of acidified control milk (ACM). ACM showed no antibacterial activity at the tested concentrations (5-40 mg/ml), while all the fermented milk samples showed antibacterial activities against all five tested pathogens at 40 mg/ml. After fermentation (day 0), the minimum inhibitory concentration of the most of fermented samples was calculated as 20 mg/ml, except for that of triple co-culture-fermented milk which was 40 mg/ml. The antibacterial activity of peptide extracts after 7d storage were varying and starter culture dependent. In overall, in spite that proteolysis resulted in antibacterial activity in the product, no positive correlation was found between proteolytic activity and antibacterial activity.

The effect of addition of sodium caseinate (0–4%) and peppermint extract (0-0.4 %) on Ophthaldialdehyde (OPA) and ACE-inhibitory of probiotic nonfat-set yogurt was investigated during 20 days of storage using with Response Surface Methodology. A second-order polynomial model was fitted to the physicochemical properties of runs as responses. OPA value increased with increasing storage time and also increased with increasing the amount of sodium caseinate in small doses of peppermint extract (P

In spite of high advantages of UF-Feta cheeses, especially their high yield, ripening and aroma and flavor development in theses cheeses occurs more slowly than traditional cheeses. Cheese ripening is a complex and inevitable process to obtain a product with unique organoleptic and textural characteristics. During the ripening, the cheese is subjected to changes, including glycolysis, lipolysis and proteolysis. Proteolysis is the most important and complex event that occurs in a great number of cheese varieties during ripening and strongly affects the sensory properties of the cheese.Therefore, in this study the effect of cas-amino acids addition on acceleration of proteolysis and flavor and aroma development in these cheeses during 60 days ripening period was investigated.
Cheese samples were made in 3 trials on 3 consecutive days. Control treatment was produced according to the plant conventional method. In experimental treatment, cas-amino acids, were added into retentate in addition to starter and rennet. Chemical composition, pH 4.6-soluble nitrogen, urea-PAGE, peptide profiles, total and individual amino acids and sensory properties of cheese samples during 60 days ripening period were evaluated.
Results showed that there are no significant differences in terms of chemical composition and pH between one-day-old experimental and control cheeses. Soluble nitrogen in pH=4.6 was significantly (P Generally, the addition of free cas-amino acids into retentate had positive effect on the proteolysis acceleration and as a result, ripening and flavor and aroma improvement as well as overall acceptability of UF-Feta cheese.
Key words: Free Cas-amino acids, Proteolysis, UF-Feta cheese

In this study¡ the effect of prebiotic compounds (Inulin and wheat fibers) and fat (0%¡ 2% and 3.5%) on viability of Lactobacillus casei in symbiotic yogurt¡ its physicochemical properties¡ proteolysis¡ inhibition of angiotensin I-converting enzyme (ACE- inhibitory) and antioxidant activity during 21 days storage at 5±1 ºC was investigated. According to the results¡ adding prebiotic compounds significantly increased water holding capacity¡ proteolysis and ACE inhibitory of all treatments (P

The effect of addition of a commercial enzyme derived from Bacillus Polymyxa type IX on Iranian UF-Feta cheese during a 60- day ripening period on chemical composition, pH and proteolysis of cheese samples was investigated. No Significant differences were observed in the chemical composition between experimental and control cheeses. In experimental cheese, pH values were significantly (P

In this study, concentrated yoghurts were produced in four methods, Tuluq and Torba bags, packed in polyethylene containers and physicochemical such as pH, acidity, total solid, protein, fat and salt content, lipolysis, syneresis, proteolysis and sensory properties was evaluated with control yoghurt during 60 days storage period. In analysied samples yoghurt, pH were (3.89-4.56), acidity (0.94-1.70 g/100 g), total solid (12.5-37.5%), protein (3.7-12.5%), fat (2.9-17.9%), salt (0.2-1.3%) content and syneresis (18.5-61.5%). In the of all yoghurt samples, lipolysis increased during storage. Also, in concentrated yoghurts lipolysis was significantly (P>0.05) lower than control yoghurt during storage period. The percentage of pH 4.6-soluble nitrogen/Total nitrogen and Non-protein nitrogen/Total nitrogen in packed and control yoghurt samples increased significantly (P>0.05) during storage but in Tuluq and Torba yoghurts decreased during first 30 days and then increased significantly (P>0.05). Electrophoretic pattern showed that degradation of αs1- and β-casein were considerable in Tuluq yoghurt. This might be due to endogenous surface bacteria and yeasts activities on Tuluq bag. It was concluded that Tuluq yoghurt had high quality and long shelf-life and it is introduced as a valuable dairy product.

Microbil transglutaminase (MTG, E.C. 2.3.2.13) is a transferase enzyme that catalyses the acyl transfer reaction between -carboxyamide groups of peptide-bound glutamine residues and the primary amino groups including -amino groups of lysine residues. This will lead to the formation of new intra- and intermolecular crosslinks between proteins in order to formation of polymers with high molecular weight. Such crosslinks can modify the structure and functionality of proteins. Actually, crosslinking of milk proteins caused by enzyme leads to improvement in functional characteristics of proteins and formation of products with desirable sensory and rheological properties. Nowadays enzymatic cross-linking is widely used to improve the functional properties of proteins. Because undesirable side reactions that could lead to produce of toxic co-products by chemical modification may be minimized by enzyme catalysis. In last twenty years, consumer trends towards low or non-fat dairy products especially nonfat yoghurt have increased because of harmful effects of excess fat on human health. However, many consumers prefer low-fat products with a similar sensory quality to full-fat ones. The traditional methods used to improve yoghurt texture and decrease syneresis include the enrichment of dry matter (total solids) and/or protein content, as well as the addition of natural or synthetic gums. The polymerization of milk protein chains by transglutaminase for three-dimensional net stabilization in yoghurt provides new technology to prevent common problems in dairy product processing. In this study, the effect of microbial transglutaminase concentration, incorporation amount of sodium caseinate into milk and storage time on proteolysis, rheological properties and water holding capacity of nonfat stirred yoghurt was investigated using response surface method (RSM).

Twenty treatments were carried out according to a face-central composite design with three factors and three levels for each variable. The independent variables of the design were Enzyme concentration, amount of sodium caseinate and storage time. They were in the range of 0-2 Unit per gram of milk protein, 0-1.27 percent and 1-19 days, respectively. For preparation of samples, first of all the SNF and protein content of milk were fortified by addition of skim milk powder and sodium caseinate. The milk was tempered to 50°C in a water bath and subsequently transglutaminase was added at different concentration. It was incubated for 1 hour at 50°C in the water bath. Then it was pasteurized at 85°C for 15 min to inactive the enzymatic reaction and cooled to 45°C. After inoculation with the appropriate inoculum type according to the commercial recommendation, incubated at 42°C until the pH value of 4.6 was obtained. The yogurt samples were cooled in ice-water bath and stirred for 60 second using manual stirrer. Samples were distributed into sterilized plastic containers; they were sealed and stored at 4°C until examined. Characteristics of all yoghurt samples were evaluated, such as: proteolysis by using o-pthaldialdehyde (OPA) assay, apparent viscosity by Brookfield viscometer and water holding capacity. Proteolysis was carried on 3 steps including preparation of yoghurt water extracts, preparation of OPA reagent and absorbance measurements. Briefly, 150 µl of yogurt serum was added directly to 3 ml of OPA reagent in a 5 mL quartz cuvette and the solutions were mixed briefly by inversion prior to 2 min incubation at room temperature followed by absorbance measurement at 340 nm.

The statistical analysis of results showed that increase in enzyme concentration increased viscosity and water holding capacity of samples and decreased the proteolysis (p≤0.05). The presence of transglutaminase contributed to an increase in the viscosity due to its ability to form high molecular weight polymers from protein monomers. Crosslinking of protein chains stabilized the three-dimensional network of yoghurt gel and prevented yoghurt whey expulsion as a result of a decrease in gel permeability; thus, increasing water holding capacity. The lesser proteolytic activity with using transglutaminase may be explained by a combination of these two factors: 1) transglutaminase-induced cross-linked milk proteins were less suitable substrates for proteolytic enzymes in starter culture than native milk proteins and, 2) Proteolytic products such as peptides were crosslinked into the milk proteins by transglutaminase. It is known that the yoghurt may become too acidic and bitter due to excessive acidification and proteolysis even at refrigerator temperatures. The development of these defects generally determines the shelf life. Our results indicate that it may be possible to produce yoghurts with longer shelf life when using transglutaminase. Addition of sodium caseinate resulted in the increased viscosity and water holding capacity of samples. Also, during the storage period, water holding capacity was decreased and proteolysis of samples was significantly increased (p≤0.05).

The optimum conditions for the production of yoghurt was obtained using 1.42 Unit enzyme per gram of milk protein, 0.47 percent sodium caseinate with a storage period of 15 days. The overall desirability value was equal to 0.83. Under these conditions the predicted percentage of water holding capacity, viscosity and proteolysis being 27.51, 5220 cp and the absorbance at 340nm was 0.349 nm (as proteolysis index), respectively

In this study, effect of gender, muscle type (biceps femoris (BF) and longissimus thoracis (LT)) and storage time (14 days) on the proteolytic pattern of camel meat myofibrillar proteins was investigated using SDS-PAGE. Heavy chain myosin (MHC) and actin changed little during postmortem aging of muscles. Proteolysis intensity of MHC in female camels was significantly more than male ones (p<0.05). Degradation of C-protein was influenced by storage time, gender and muscle type (p<0.05). α-actinin was proteolyzed by catepsins at the second week of aging, and its breakdown was more pronounced in BF than LT muscle (p<0.05). Principal degradation of desmin occurred at the first week of storage. Troponin-T was proteolyzed by about 80% up to 5 days of storage, and muscle type and aging time significantly affected its proteolysis. The30 kDapolypeptideas a main product of Troponin-T degradation began to appear 24 h postmortem, and its band intensity increased significantly during 14 days of storage (p 0.05). In conclusion, storage time was the most important factor affecting degradation of myofibrillar proteins during storage at 4oC. Also, muscle type was a main factor at proteolysis of desmin cytoskeletal protein and some regulating proteins (α-actinin and Troponin-T).

Cheese ripening is one of the most impotant stages during cheese production. After milk coagulation, in order to achieve the appropriate organoleptic properties, it should be exposure to the suitable environmental conditions. Proteolysis is the most substantial stage during cheese ripening. Several parameters are effected the proteolysis in cheese production process such as temperature, salt concentration, water activity and the amount of retentate coagulant enzymes in curd. The goal of present study was to investigate effect of temperature (4, 8, 12ºC) and salt concentration (8, 10, 12%) on kinetic of proteolysis during two monthes. Samples were exposed to physicochemical experiments each two weeks. In order to investigate kinetic reactions, the amounts of soluble nitrogen in pH= 4/6, non protein nitrogen, color intensity of α-casein and β-casein taint in Urea poly acryl-amide gel electrophoresis were measured. By increasing the temperature, degradiation of α-casein and β-casein and production of soluble nitrogen in pH= 4/6, and non protein nitrogen were intensified. Results are also showed that, rising the temperature in constant salt concentration, leads to increase the kinetic constant, whilst the calculated amounts of kinetic constant at 12ºC for all of parameters were the highest. By investigation of proteolysis kinetic in cheese and reciprocal effects of temperature and time, optimum ripening conditions were detrmined at 8 ºC and 10% salt concentration for 6 weeks to obtainig the product with suitable organoleptic properties and high quality.

The effects of incorporated Spirulina platensis (0-0.5 %) and Zedo gum (0-0.5 %) during storage time (1-21 days) on different manufactured yogurt types (plain/probiotic) through 20 treatments using Central Composite Design were investigated. Qualitative indices like pH, titrable acidity, probiotic viability evaluation by MRS agar medium including vancomycin, antioxidative capacity by 1, 1diphenyl 2 picryl hydrazyl radical inhibition assay, proteolysis pattern by o-Phthalaldehyde assay and overall sensory acceptance by linear scale method were evaluated. Statistical analysis and modeling revealed that incorporated Spirulina amount and storage time had significant effect on the pH and acidity (P<0.05). Regarding Lactobacillus paracasei viability, it was affected significantly by microalgae amount, storage time and interaction of gum-Spirulina amount. Also all studied variables had significant effect on proteolysis index (P<0.05) which might be related to Spirulina’s stimulant effect on the proliferation of yogurt starters and probiotic strain. Statistical analysis showed antioxidative properties of Spirulina platensis and Zedo gum in yogurt samples. The highest sensory score was obtained at 0.1 % Spirulina and 0.25 % Zedo gum which indicated a positive role of Zedo gum in the application of microalgae from sensory aspects.

The effect of exopolysaccharide producing (EPS+) starter culture on the proteolysis and lipolysis of the ultrafiltered white cheese was investigated. Four treatment of UF white cheese were produced: C1، with EPS-producing starter culture Y 8. 86 F، C2، with EPS-producing starter culture L904، C3، with EPS-producing starter cultures (L904 and Y 8. 86 F) and control samples with commercial starter culture DELVO-TEC. Cheese samples were ripened at 8-12°C for 60 days. Assessment of proteolysis in cheese samples was investigated by determination of soluble nitrogen (SN) at pH= 4. 6، tricholoracetic acid soluble nitrogen (TCA-SN) and urea-polyacrylamide gel electrophoresis and assessment of lipolysis were investigated by determining acidity index. The results showed that amount of SN، TCA-SN and acidity index in all cheeses increased progressively during ripening. The amounts of SN and TCA-SN in EPS+ cheeses were higher than control. The urea-PAGE electrophoresis showed that EPS producing starter culture was effective in the s1-casein break down in UF white cheese. The amount of acidity index content in cheese samples containing EPS-producing starter cultures and control cheese were not significantly different (P>0. 05).

Postmortem proteolysis is one of the best ways to study meat tenderizing process. In this research, two groups of ostriches (male and female) were slaughtered by two

commercial (without electrical shock) and noncommercial (by electrical shock at 80 v/ 500 mA/ 10 s). pH decline of M. Gastrocnemius pars externa muscle was measured at 0, 1, 3, 6, 9, 18 and 24 hours and 3, 5, 7, 14 days during aging. Myofibrillar protein changes were evaluated at 1, 3, 5, 7 and 14 days postmortem by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Results showed that electrical stunning accelerated glycolysis rate especially at 1 to 3 hours postmortem (p<0.05). Female ostriches had faster pH decline (p<0.05). Myofibrillar patterns indicated that major changes was corresponded to the gradual degradation of troponin T from day 1 onwards and simultaneously appearance of 25 to 32 KDa peptides (p<0.05). Myosin Heavy Chain (MHC), α-actinin and desmin were degraded during storage period and polypeptides of 60 and 100 KDa were observed at this time. Because of accelerated pH decline, gender and slaughter conditions had significant effect (p<0.05) on degradation of most proteins that were substrates for calpaein enzymes.

In this study, effect of probiotic strains of Lactobacillus plantarum (ATCC 8014) and Bifidobacterium bifidum (ATCC 29521) on proteolysis in Iranian white cheese produced by ultrafiltration technique was evaluated at 8-10 oC during 60 days ripening. Three batches of cheese were produced using different bacterial culture composition including: C (control containing only commercial starter), LP and BB containing Lactobacillus plantarum and Bifidobacterium bifidum respectively, beside commercial starter. The results showed that Lactobacillus plantarum was more effective than Bifidobacterium bifidum on primary proteolysis. Electrophorotic results also showed that adding probiotics were slightly effective in the αs1-casein breaks down in Iranian white chesses produced by ultrafiltration technique. Free Tyrosine trypotophan in samples containing Lactobacillus plantarum was significantly (P<0.01) higher than others.

The effect of the probiotic strains of Lactobacillus casei (ATCC 39392 Collection, Australia) as adjunct culture on proteolytic and lipolitic patterns of Iranian white cheese produced by ultrafiltration technique was investigated. Four treatments of UF Iranian white cheese were produced: control I (C1), with a commercial starter culture mix including Lactoccocus lactis subsp. cremoris, Lactococcus lactis spp diacetylatis), control II (C2), with commercial starter culture mix and the probiotic L. casei, LC with a commercial starter culture mix and probiotic L. casei (uncapsulated) and LCC with commercial starter culture mix and probiotic L. casei capsulated with Sodium Alginate by extrusion method. The cheese samples were ripened at 8-12 oC for 60 days. Assessment of proteolysis and lipolysis in the probiotic cheeses were investigated by determination of soluble nitrogen (SN) at pH 4.6 (SN-pH 4.6), tricholoracetic acid soluble nitrogen (TCA-SN), Free aromatic amino acids of Tyrosine-Trypotophan and Urea-polyacrylamide gel electrophoresis and free fatty acids (FFA) receptively. The results showed that amount of SN-pH 4.6, SN-TCA, Free Tyrosine-Trypotophan and FFA in all cheeses increased progressively during ripping, but the increase was more intense after 45 days of the initial ripening period. The amount of SN-pH 4.6 and SN-TCA did not show significant differences (P<0.05) between control (C1) and probiotic cheeses (LC and LCC) during ripening period. But during the 45 and 60 days of ripening, there were significant differences between C2 and others cheeses in the level of SN-pH 4.6 and SN-TCA. Lactobacillus casei without starter culture also could affect SN-pH 4.6. The gel electrophorotic patterns of casein break down during ripening showed that added Lactobacillus casei either in free or encapsulated forms with and without adding commercial starter was not effective in the αs1- casein breaks down in Iranian white chesses. The amount of FFA content in cheese samples containing Lactobacillus casei with no added commercial starter culture was similar to control samples. It can be concluded that Lactobacillus casei also can be effective on lipolysis in Iranian white cheese produced by ultrafiltration technique.

In order to determine the effect of different ripening time and ripening temperature conditions on the flavor، aroma and texture development and its acceptability for consumer and also selecting the optimum conditions of cheese ripening، an analysis was done with CRD test and three replications on 4 types of cheese having different ripening conditions including: traditional cheese A (two weeks at 16 0C and one month at 4 0C) - traditional cheese B (one week at room temperature and one month at 14 0C) - UF-C cheese (one day at room temperature and 10 days at 18 0C and two weeks at 4 0C) - UF-D cheese (one day at 25 0C and 4 days at 4 0C). Chemical properties such as NPN/TN (non protein nitrogen to total nitrogen)، ADV (acid degree value) and total acceptance at different storage time analyzed. The results showed that traditional cheese A and UF-D had the largest and lowest contents of NPN/TN، ADV and total acceptance، respectively. The effect of increasing NPN/TN، ADV on sensorial characteristics and total acceptance of cheese was not significant for UF-D only، and total acceptance increase showed the maximum amounts at the initial two weeks in the other samples. At the same time and temperature، traditional cheese had larger amounts of NPN/TN but UF type cheese had larger amounts of ADV. Modeling of the results by Response Surface Method indicated that the effect of increasing values of ADV (lipolysis) was greater than NPN/TN (proteolysis) on the intensity of cheese ripening process and total acceptance، and therefore between 4 types of cheese optimum ripening conditions was for traditional B.

The objective of this study was to determine the effect of CO2 treatment on proteolysis, lipolysis and quality characteristics of refrigerated raw milk. Four treatments of raw milk were selected (controlled milk (milk without any special treatment) and milks treated with CO2 until pH = 6.4, 6.2, 6). All experiments were triplicate. Samples were stored at 4°C for 10 days and were analyzed on 1, 5, 8, 10 day for chemical evaluations. Statistical evaluation of the effects of treatments was performed using of split plot experiment with randomized complete block design (RCBD). Statistical analysis, indicated that no significant proteolysis and lipolysis were observed during 10 days of storage using addition of CO2 to pH = 6, 6.2 and an increase in CO2 concentration did further reduce proteolysis and lipolysis. The sensory panel did not detect significant difference between CO2 treated milks and fresh milk. The research revealed that the best treatment was using of CO2 to pH = 6, although in the most cases there was no significant difference between pH 6.2 and 6.