The preservation of cottage cheese by an activated lactoperoxidase system
- 1 December 1989
- journal article
- Published by Elsevier in Food Microbiology
- Vol. 6 (4) , 285-288
- https://doi.org/10.1016/s0740-0020(89)80010-3
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Microbiological changes in cottage cheese varieties during storage at +7°CFood Microbiology, 1985
- Preservation by the Lactoperoxidase system (LP-S) of a contaminated infant milk formulaLetters in Applied Microbiology, 1985
- Lactoperoxidase Antibacterial System: Natural Occurrence, Biological Functions and Practical ApplicationsJournal of Food Protection, 1984
- Oxidation of protein sulfhydryls by products of peroxidase-catalyzed oxidation of thiocyanate ionBiochemistry, 1978
- The oxidation of reduced nicotinamide nucleotides by hydrogen peroxide in the presence of lactoperoxidase and thiocyanate, iodide or bromideBiochemical Journal, 1970