The Lactoperoxidase System Book by Patrick Njage
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The Lactoperoxidase System

The Lactoperoxidase System


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About the Book

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.


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Product Details
  • ISBN-13: 9783848448418
  • Publisher: Lap Lambert Academic Publishing
  • Publisher Imprint: LAP LAMBERT Academic Publishing
  • Height: 229 mm
  • No of Pages: 112
  • Series Title: English
  • Sub Title: Shelf-life and Fermentation of Camel Milk
  • Width: 152 mm
  • ISBN-10: 3848448416
  • Publisher Date: 08 Apr 2012
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Spine Width: 7 mm
  • Weight: 227 gr

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