The Indian Journal of Nutrition and Dietetics

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


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

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

Abstract Views: 206  |  PDF Views: 0

Authors

A. R. Tapre
College of Food Technology, Marathwada Agricultural University, Parbhani - 431 402, India
P. S. Kadam
College of Food Technology, Marathwada Agricultural University, Parbhani - 431 402, India
B. S. Agarkar
College of Food Technology, Marathwada Agricultural University, 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.