Effect of Hydrogen Peroxide on Activity of Lactic Cultures in Milk
Open Access
- 1 April 1968
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 51 (4) , 517-519
- https://doi.org/10.3168/jds.s0022-0302(68)87021-3
Abstract
The ability of single strain lactic streptococci and commercial lactic starter cultures to produce acid was evaluated in milk containing 0-200 [mu]g of hydrogen peroxide (H2O2) ml. All cultures were inhibited slightly at H2O2 concentrations as low as 5 ug/ml. Both single strain and commercial cultures varied in their sensitivity to H2O2.This publication has 4 references indexed in Scilit:
- Effect of Temperature on Stability of Hydrogen Peroxide in MilkJournal of Dairy Science, 1967
- Composition and Nutritive Value of Cheese Produced from Milk Treated with Hydrogen Peroxide and CatalaseJournal of Dairy Science, 1958
- An Activity Test for Cheddar and Cottage Cheese StartersJournal of Dairy Science, 1950
- The Sporicidal Action of Hydrogen Peroxide and the Use of Crystalline Catalase to Dissipate Residual PeroxideJournal of Bacteriology, 1940