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Inhibition of micro-organisms by cow and buffalo milk



Inhibition of micro-organisms by cow and buffalo milk



Indian J.Dairy Sci, 14: 4, 179-82



Preliminary trials studying the natural inhibitory effect, or lactenin content, of cows' and buffaloes' milk are reported. Twenty-one cultures, representing lactic acid bacteria, milk spoilage organisms and some pathogens were grown in various dilutions of the raw skim-milk, and in autoclaved control milk. The various inhibitory titres are shown; broadly speaking the lactenin content of buffaloes' milk was slightly higher than that of cows' milk.

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