Use of hydrogen peroxide detection strips to determine the extent of pasteurization in whole milk

International Journal of Dairy Technology

Volumn 54, Issue 1, 2001, Pages 20-22

  Marks, Nicholette E ^a   Grandison, Alistair S ^a   Lewis, Michael J ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

Detection; Heat treatment; Hydrogen peroxide strips; Inactivation; Lactoperoxidase; Rapid method pasteurization

Indexed keywords

EID: 1042278136     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1471-0307.2001.00008.x     Document Type: Article

References (4)

1. Björck L (1982) Activation of the lactoperoxidase system as a means of preventing bacterial deterioration of raw milk. Kieler Milchwirtschafiliche Foschungsberichte 34 5-11.
2. Korhonen H (1980) A new method for preserving milk. World Animal Review 3523-29.
3. Barrett N E, Grandison A S and Lewis M J (1999) Contribution of the lactoperoxidase system to the keeping quality of pasteurized milk. Journal of Dairy Research 66 73-80.
4. Schroder M A and Bland M A (1984) Effect of pasteurisation temperature on the keeping quality of whole milk. Journal of Dairy Research 51 569-578.