Lactoperoxidase and keeping quality and culture activity in camel milk : Effect of lactoperoxidase on keeping quality and activity of starter cultures in raw and pasteurized camel milk

ISBN-13: 9783659979057 / Angielski / Miękka / 2016 / 116 str.

John Wangoh; Patrick Kamau Njage; Peter Ombibo Lamuka

Opis

This study was conducted to:- Determine the duration of antibacterial effect in raw camel milk stored at different temperatures after activation of its LP system Monitor effect on keeping quality raw camel milk after increasing concentrations of sodium thiocyanate and hydrogen peroxide within physiological limits. Determine the effect of the LP-system on keeping quality in pasteurized camel milk Determine the effect of the LP-system on starter culture activity in camel heat treated and raw camel milk. The concentration of thiocyanate in camel milk was adequate and no addition was therefore necessary to activate the LP-system. Activating the LP-system extended the storage period of raw camel milk, the period varied with storage temperature. Increasing the NaSCN:H2O2 ratio increased the shelf life of raw camel milk. LP-system activation resulted in a significant slowdown in acid development in raw camel milk activated and inoculated immediately Activation of LP-system in camel milk heat-treated prior to inoculation showed that heat treatment reduced starter inhibition by the LP-system for the mesophilic and thermophilic starter cultures.

O autorze

Wangoh, JohnJohn Wangoh (PhD Dairy Technology, ETH, Zurich) has been senior production supervisor in Kenya Cooperative Creameries. He has been training manpower at diploma, graduate and postgraduate level for the dairy sector for over 35 years. He is also a trainer in food safety and quality systems. He has consulted widely both nationally and internationally.