Role of the Lactoperoxidase System in Raw Milk Preservation PDF Download
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Author: Florence Anyangwe Fonteh
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Author: Florence Anyangwe Fonteh
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251055779
Category : Business & Economics
Languages : en
Pages : 72
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Book Description
This technical meeting was jointly organised by the Animal Production and the Food Quality and Standards Services of the FAO of the United Nations, in cooperation with the Department of Food Safety, Zoonoses and Foodborne Disease , WHO to obtain the best available scientific advice on issues related to the use of the lactoperoxidase system (LP-s) in raw milk preservation.After reviewing the available scientific information (References, Appendix A and B), thetechnical meeting concluded that the LP-s is a safe method of preventing milk losses due tomicrobial spoilage when used according to the Codex guidelines either alone or in combination with other approved procedures. The LP-s is particularly suitable for application in situations where technical, economical and/or practical reasons do not allow the use of cooling facilities for maintaining the quality of raw milk. Use of the LP-s does not preclude or replace the need for the pasteurization of raw milk to improve safety for human consumption.
Author: FAO.
Publisher:
ISBN:
Category : Milk preservation
Languages : en
Pages : 52
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Author: R. Unni Krishnan
Publisher:
ISBN:
Category :
Languages : en
Pages : 88
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Author: James Edge
Publisher:
ISBN: 9789241594653
Category : Dairy processing
Languages : en
Pages : 52
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Book Description
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 30°C 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.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 15
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Author: Leonard William Tungaraza Fweja
Publisher:
ISBN:
Category : Anti-infective agents
Languages : en
Pages :
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Author: Shive Kumar
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Author: S. Gönç
Publisher:
ISBN:
Category :
Languages : en
Pages : 17
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Author: Patrick Njage
Publisher: LAP Lambert Academic Publishing
ISBN: 9783848448418
Category :
Languages : en
Pages : 112
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Book Description
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.
