Challenge testing of the lactoperoxidase system in pasteurized milk

摘要: Aims: To determine the role of lactoperoxidase (LP) in inhibiting growth micro-organisms pasteurised milk. Methods and Results: Four importance spoilage pasteurized milk were challenged (LP)-enriched ultra-heat treated (UHT) after subsequent pasteurization. Milk samples stored at optimum temperatures for individual bacteria. Pasteurization was carried out 72°C/15 s 80°C/15 s to effect LP system on micro-organisms. An active found greatly increase keeping quality (KQ) milks inoculated with Pseudomonas aeruginosa, Staphylococcus aureus Streptococcus thermophilus 72°C, but had little or no heated 80°C, presumably due virtual inactivation 80°C. However, pasteurization temperature KQ Bacillus cereus spores. Conclusions: This study suggests that system, rather than heat-shocking spores, is responsible greater compared 80°C/15 s. Significance Impact Study: The emphasizes care required selecting commercial practice avoid temptation compensate inferior raw by increasing temperature.