Study the effect of lactoperoxidase activation in combination with heat treatment or nisin on the microbiological quality of raw milk

Study the effect of lactoperoxidase activation in combination with heat treatment or nisin on the microbiological quality of raw milk

The aim of the current study was to improve the microbiological quality of raw cow milk by activating the lactoperoxidase system using either nisin or heat treatment. A central composite experimental design with three factors was used to evaluate the effect of thiocyanate (SCN), hydrogen peroxide (H...

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Bibliographic Details
Main Authors: Chedia Aouadhi, Souhir Kmiha, Faten Trakhna, Abderrazak Maaroufi
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Applied Food Research
Subjects:
Quality of milk
Nisin
Lactoperoxidase
Thiocyanate
Hydrogen peroxide
Heat treatment
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502224001318
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