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Antibacterial effect of the lactoperoxidase system against Aeromonas hydrophila and psychrotrophs during the manufacturing of the Spanish sheep fresh cheese Villalon.

Author(s) : SANTOS J. A., LOPEZ DIAZ T. M., GARCIA FERNANDEZ M. C., GARCIA LOPEZ M. L., OTERO A.

Type of article: Article

Summary

The activation of the lactoperoxidase-thiocyanate-hydrogen peroxide system during cheese-making seems to be a reliable tool for controlling cold tolerant spoilage bacteria, as well as one of the emerging foodborne psychrotrophic pathogenic bacterium (A. hydrophila), thus being a useful method (complementary to refrigeration) to extend shelf life and to improve the bacterial safety of fresh cheeses.

Details

  • Original title: Antibacterial effect of the lactoperoxidase system against Aeromonas hydrophila and psychrotrophs during the manufacturing of the Spanish sheep fresh cheese Villalon.
  • Record ID : 1996-3578
  • Languages: English
  • Source: Milchwissenschaft - vol. 50 - n. 12
  • Publication date: 1995
  • Document available for consultation in the library of the IIR headquarters only.

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