文章基本信息

标题：Microbiological Properties of Milks Preserved by the Activation of Lactoperoxidase/Thiocyanate/Hydrogen Peroxide (LP) System and Teleme and Kasar Cheeses Produced by These Milks
本地全文：下载
作者：Metin Atamer ; Nurşen Yamaner ; Sabiha Odabaşı 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1997
卷号：22
期号：5
出版社：Association of Food Technology, Turkey
摘要：In this study, milks that contained 20:20 ppm (A) and 60:60 ppm (B) SCN^-:H₂O₂ were kept at 30 ^oC and for the Control (K) study one part one of milk without addition of SCN^-:H₂O₂ was kept at 4 ^oC for 8 hours. Afterwards Kaşar cheeses were produced by using these milks. Microbiological analysis were varied out on milks at the beginning and at the end of the holding period for 8 hours and teleme and during the 1., 30., 60. and 90. days of storage on Kaşar cheeses. According to the results, standard plate count, coliform and psikrotrof counts and yeast/mould count were all affected by levels of SCN^-:H₂O₂ used for activation. Activation of LP system by the addition of 20:20 ppm SCN^-:H₂O₂ on the preservation of raw milk at 30 ^oC for 8 hours has the same effect as cooling (4 ^oC). The antibacterial effect of LP system increases with the increasing concentrations of SCN^-:H₂O₂