Lactoperoxidase and keeping quality and culture activity in camel milk

Lactoperoxidase and keeping quality and culture activity in camel milk

Effect of lactoperoxidase on keeping quality and activity of starter cultures in raw and pasteurized camel milk

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This study was conducted to:- Determine the duration of antibacterial effect in raw camel milk stored at different temperatures after activation of its LP system Monitor effect on keeping quality raw camel milk after increasing concentrations of sodium thiocyanate and hydrogen peroxide within physiological limits. Determine the effect of the LP-system on keeping quality in pasteurized camel milk Determine the effect of the LP-system on starter culture activity in camel heat treated and raw camel milk. The concentration of thiocyanate in camel milk was adequate and no addition was therefore nec...