Informations et ressources scientifiques
sur le développement des zones arides et semi-arides

Accueil du site → Nouvelles publications → 2016 → Lactoperoxidase and keeping quality and culture activity in camel milk

LAP Lambert Academic Publishing (2016)

Lactoperoxidase and keeping quality and culture activity in camel milk

John Wangoh ; Patrick Kamau Njage ; Peter Ombibo Lamuka

Titre : 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

Auteurs  : John Wangoh ; Patrick Kamau Njage ; Peter Ombibo Lamuka
Publisher  : LAP Lambert Academic Publishing
Date de parution : 2016-10-27
Pages : 116

Présentation
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 necessary to activate the LP-system. Activating the LP-system extended the storage period of raw camel milk, the period varied with storage temperature. Increasing the NaSCN:H2O2 ratio increased the shelf life of raw camel milk. LP-system activation resulted in a significant slowdown in acid development in raw camel milk activated and inoculated immediately Activation of LP-system in camel milk heat-treated prior to inoculation showed that heat treatment reduced starter inhibition by the LP-system for the mesophilic and thermophilic starter cultures.

Annonce de l’ouvrage et achat (€ 49,90 en 2016)

Page publiée le 4 février 2017, mise à jour le 4 décembre 2017