PRESERVATION OF RAW BUFFALO'S MILK BY THE ACTIVATION OF LACTOPEROXIDASE SYSTEM AND ITS EFFECT ON YOGURT PREPARATION-Reference-Cited by-同舟云学术

PRESERVATION OF RAW BUFFALO'S MILK BY THE ACTIVATION OF LACTOPEROXIDASE SYSTEM AND ITS EFFECT ON YOGURT PREPARATION

Published:2010-02 Issue: Volume:34 Page:241-254
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:

Author:

MASUD TARIQ,KHALID SADIA,MAQSOOD S.,BILAL AHMED

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2008.00337.x/fullpdf

Reference36 articles.

1. Potentialization of the lactoperoxidase system for preservation of raw milk in the tropics;APARICIO;Arch. Latinoam. Nutr.,1986

2. ATHAR, I.H. and SHAH, M.A. 1994. Dairying in Pakistan. Current situation. Plans and strategies. Country report at regional workshop on raw milk handling and preservation in near east region. Alexandria Univ, Egypt. pp. 78-95.

3. Effect of the lactoperoxidase system on the activity of starter cultures of yoghurt production;BASAGA;Milchwissenschaft,1994

4. Activation of the lactoperoxidase system as mean of preventing bacterial determination of raw milk;BJORCK;Kieler Milchwirtschaf tliche Forchungsbesichte,1982

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