ABSTRACT
I. Introduction ..............................................................................................305 II. Characteristics of Heat-Stable Enzymes of Psychrotrophic Bacteria .....307
III. Spoilage of Foods with Heat-Stable Microbial Enzymes .......................308 A. Pasteurized Milk ..............................................................................308 B. Ultrahigh Temperature (UHT)-Treated Milk Products ...................308 C. Cheeses .............................................................................................309 D. Cultured Dairy Products ..................................................................309 E. Cream and Butter .............................................................................309 F. Milk Powder .....................................................................................309
IV. Spoilage of Foods by Microbial Enzymes at Low Temperature .............310 V. Conclusion ................................................................................................311
