Honey as a natural preservative of milk.
作者： N S A Krushna , A Kowsalya , R B Narayanan , S Radha
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摘要: The anti-bacterial property and preservative nature of honey has been studied by evaluating the role hydrogen peroxide in these properties, against bacterial strains isolated identified from pasteurized milk samples. examined agar incorporation assay turbidometry, indicated a concentration dependent inhibition growth all catalase negative comparison with positive strains, highlighting probable peroxide. Samples commercial stored at 4°C presence were shown to inhibit opportunistic better compared samples without honey. Due bactericidal its nature, which is chiefly combination various sugars peroxide, can be used
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