Effect of Activation of Lacto Peroxidase System (LP-System) on the Keeping Quality of Raw Buffalo Milk


Affiliations

  • Marathwada Agricultural University, College of Food Technology, Parbhani, 431 402, India

Abstract

Milk is nutritious and also a favourable substrate for various microorganisms. This characteristic attribute of milk renders it highly perishable, needing chilling or pasteurization within the few hours of milking. Such steps seem to be costly and impartial during the first stage of dairy development in underdeveloped countries.

Subject Discipline

Food Science and Technology

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