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The effect of the activated lactoperoxidase system in ewe milk on lactic acid bacteria in White Brined cheese

Zhivotnov' dni Nauki 32(5/8): 40-42

The effect of the activated lactoperoxidase system in ewe milk on lactic acid bacteria in White Brined cheese

Four White Brined cheeses were produced using ewe milk in which the lactoperoxidase system had been activated and another 4 (control samples) from ewe milk where the lactoperoxidase system had not been activated, with the aim of determining the influence of activated lactoperoxidase on the growth of lactic acid bacteria (LAB) in White Brined cheeses. The acidity and LAB count of all cheese samples were determined 24 h after preparation and after 60 days of ripening.

Accession: 002984254

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