Antibacterial effect of the lactoperoxidase system against aeromonas hydrophila and psychrotrophs during the manufacturing of the Spanish sheep fresh cheese Villalón

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Antibacterial effect of the lactoperoxidase system against aeromonas hydrophila and psychrotrophs during the manufacturing of the Spanish sheep fresh cheese Villalón

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Title: Antibacterial effect of the lactoperoxidase system against aeromonas hydrophila and psychrotrophs during the manufacturing of the Spanish sheep fresh cheese Villalón
Author: Santos, Jesús A.;López Diaz, Teresa María;García Fernández, María del Camino;García López, María Luisa;Otero, Andrés
xmlui.dri2xhtml.METS-1.0.item-contributor: Facultad de Veterinaria
xmlui.dri2xhtml.METS-1.0.item-area: Tecnologia de los Alimentos
Abstract: The lactioerixidase-thiocyanate-hydrogen peroxide system (LP system) of milk is one of the better known natural antimicrobial systems of food. Its bacteriostatic and batericidal activity against several foodborne bacteria has been previously shown. Also, the activation of the LP system in raw milk has been proposed as a means for controlling several sanitary risks of bacterial origin and for improving its shelf-life.
xmlui.dri2xhtml.METS-1.0.item-desfisica: P. 690-692
xmlui.dri2xhtml.METS-1.0.item-peerreviewed: SI
Publisher: Ava agrar-verlag allgäu
xmlui.dri2xhtml.METS-1.0.item-citation: Milchwissenschaft,1995, vol. 50, n. 12
URI: http://hdl.handle.net/10612/7265
Date: 1995-06-30
xmlui.dri2xhtml.METS-1.0.item-tipo: info:eu-repo/semantics/article
Subject: Tecnología de los alimentos
Veterinaria
xmlui.dri2xhtml.METS-1.0.item-palclave: Sheep fresh cheese
Valdeón cheese
Spain
Aeromonas hydrophila
Psychrotrophs
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