عنوان

Benefits and potential risks of the lactoperoxidase system of raw milk preservation

9789241594 9789251055 9241594659

لاتين

Benefits and potential risks of the lactoperoxidase system of raw milk preservation

Rome

Food and Agriculture Organization of the United Nations : World Health Organization, 2006.

2005

xiii, 52 p. 25 cm.

مرجع به حساب نمي آيد

Includes bibliographical references (p. 37-47).

ng

Lactoperoxidase is an enzyme that is naturally present in milk. The activation of the lactoperoxidase in the presence of hydrogen peroxide and thiocyanate, both of which are naturally present in milk, has a bacteriostatic effect on raw milk and effectively extends the shelf life of raw milk for 7-8 hours under ambient temperatures of around 30C or longer at lower temperatures. Such an extension of the shelf-life particularly under warm ambient conditions can allow adequate time for the milk to be transported from the collection point to a processing centre without refrigeration. FAO and WHO convened a technical meeting to review the most recent scientific information on the risks and benefits of the lactoperoxidase system, and its application to international trade. This report provides the output of the meeting including a summary report of the most recent information on the topic, and the discussions and recommendations of the technical meeting.

report of an FAO/WHO technical meeting, FAO headquarters, Rome, 28 November - 2 December 2005 ; [report coordinated by Anthony Bennett ... [et al.] ; edited by James Edge]

Dairy processing

Food- Preservation

Peroxidase

Milk- Microbiology

SF250.5.B45 2006

مولف

World Health Organization.

Bennett, Anthony.

Edge, James.

Food and Agriculture Organization of the United Nations.