2024-03-29T08:21:12Zhttp://buleria.unileon.es/oai/requestoai:buleria.unileon.es:10612/72652020-12-10T09:00:32Zcom_10612_17col_10612_18
2018-02-03T18:02:49Z
urn:hdl:10612/7265
Antibacterial effect of the lactoperoxidase system against aeromonas hydrophila and psychrotrophs during the manufacturing of the Spanish sheep fresh cheese Villalón
Santos, Jesús A.
López Díaz, Teresa María
García Fernández, María del Camino
García López, María Luisa
Otero Carballeira, Andrés
Tecnologia de los Alimentos
Tecnología de los alimentos
Veterinaria
P. 690-692
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.
2018-02-03T18:02:49Z
2018-02-03T18:02:49Z
2018-02-03
info:eu-repo/semantics/article
Milchwissenschaft,1995, vol. 50, n. 12
http://hdl.handle.net/10612/7265
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