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Effect of activation of the lactoperoxidase system on acid production in milk during storage at refrigeration temperatures

Effect of activation of the lactoperoxidase system on acid production in milk during storage at refrigeration temperatures

Latte 20(10): 1128-1131

The lactoperoxidase system was activated in raw milk by addition of equimolar concentrations of thiocyanate and H2O2. Samples of activated and control milk were stored for 6 days at 4 or 8 degrees C and analysed during refrigeration. From the 3rd day of storage, titratable acidity was significantly lower in activated than in control samples at both temperatures.

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Accession: 002810102

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