Storage Changes in Lactose and Protein of Lactoperoxidase - H2O2 System Treated Milk Preserved with Formalin

Journal of Food Science and Technology

Volumn 36, Issue 3, 1999, Pages 239-240

  Sharma, Vivek ^a   Raj, Des ^a  

^a NATIONAL DAIRY RESEARCH INSTITUTE   (India)

Author keywords

Formalin; Lactose; LP system; Proteins

Indexed keywords

EID: 0347721565     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (8)

1. Bajaj VK, Rai T (1993) Effects of formalin on comparative efficiency of protein and lactose estimation. Indian J Dairy Sci 46(1): 21-24
2. Bansal A (1989) Effect of formalin in different constituents of cow and buffalo milk with particular reference to fat globule membrane (FGM). Ph.D. Thesis, Naitonal Dairy Research Institute (Deemed University), Karnal, India
3. International Dairy Federation (1985) The lactoperoxidase system. Bull Int Dairy Fed No. 191
4. International Dairy Federation (1991) Significance of the indigenous antimicrobial agents of milk to the dairy industry. Bull Int Dairy Fed No. 264, 4-5
5. BIS (1981) Hand Bood of Food Analysis, Part XI. Dairy Products SP:18 (Part XI)
6. Karmakar B, Ghatak PK (1995) Effect of chemical preservatives on chemical quality of buffalo milk during storage. Indian J Dairy Sci 48(9): 559-561
7. Sandhu JS, Nasir N, Narayanaswamy, M, Kapur OP (1984) Studies on the effect of formalin as a preservative on different constituents of raw milk samples during storage. J Food Sci Technol 21(6): 424-425
8. Snedecor GW, Cochran WG (1994) Statistical Methods. 8th edn Affiliated East-West Press, Iowa State University Press, USA