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

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.