Couverture de The Lactoperoxidase System: Shelf-life and Fermentation of Camel Milk
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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

LAP LAMBERT Academic Publishing (08-04-2012 )

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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.
Maison d'édition:
LAP LAMBERT Academic Publishing
Site Web:
de (auteur) :
Patrick Njage
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Publié le:
Agriculture, Horticulture, Sylviculture, Pêche, Nutrition
49.00 €
preservation, Inhibition, hydrogen peroxide, lactic acid, Shelf Life, Thiocyanate, hurdle technology, camel milk, Lactoperoxidase system

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