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Influence of the activation of the lactoperoxidasic system on the acidity of milk during storage at a chilling temperature.

[In Italian. / En italien.]

Author(s) : STEFANO G. de, PIACQUADIO P., SCIANCALEPORE V.

Type of article: Article

Summary

Milk was stored for 6 days at 4 to 8 deg C. Starting the 3rd day, the milk, activated with equimolar concentrations of thiocyanate and oxygenated water, had a weaker titratable acidity than the reference milk.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1996-2974
  • Languages: Italian
  • Source: Ind. Latte - vol. 20 - n. 10
  • Publication date: 1995

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