The Lactoperoxidase System: Shelf-life and Fermentation of Camel Milk: Lactoperoxidase System: Effect on Keeping Quality and Activity of Selected Lactic Acid Starter Cultures in Camel Milk Patrick Njage

The combination of poor hygienic standards, high ambient temperatures and lack of refrigeration facilities render camel milk very much susceptible to spoilage. Bovine LP-system has been shown to inhibit many bacterial species and its use for temporary preservation of raw bovine milk widely documented. However, use of the LP-system to preserve raw camel milk and to manufacture products from such preserved milk has not been explored. Practical considerations when using the LP-system for camel milk preservation have been outlined here. These include the duration of LP-system mediated antibacterial effect in camel milk and effect of storage temperature on this extension in shelf-life. The book highlights the benefits of increasing concentrations of sodium thiocyanate and hydrogen peroxide within physiological limits on the keeping quality. The potential of shelf-life extension of camel milk by using a combination of LP-system and pasteurization as preservative hurdles is outlined. Finally, the effect of the LP-system on lactic acid bacteria starter culture activity in heat treated and raw camel milk together with possible measures to reduce this inhibition are explored and discussed. Это и многое другое вы найдете в книге The Lactoperoxidase System: Shelf-life and Fermentation of Camel Milk: Lactoperoxidase System: Effect on Keeping Quality and Activity of Selected Lactic Acid Starter Cultures in Camel Milk (Patrick Njage)