Effect of the activated lactoperoxidase system in bovine milk on the quality of white brined cheese
1998
Dimitrov, T. (Trakijski Universitet, Stara Zagora (Bulgaria)) | Slavchev, G.
The result of the present study indicate that the activation of the lactoperoxidase system (LPS) does not exert any effect on the cheese quality. However for producing 1 kg cheese it is needed 7,030 ml milk with activated and 6,830 ml milk with inactivated LPS. Activation of the milk LPS an inhibitory effect on the development of lactic acid bacteria in raw cheese. Fermented cheese produced from milk with activated LPS has lower activity and more feeble autolysis of the lactic acid bacteria than cheese from control milk.
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Este registro bibliográfico ha sido proporcionado por Institute of Agricultural Economics