Affiliation:
1. Department of Food Science, University of Wisconsin, Madison, Wisconsin 53706
Abstract
All lactic organisms tested produced acid slowly in lactose broth contaminated with 5 ppm dieldrin. Inhibition of acid production was greater than in milk where lipophilic milk constituents exerted a protective effect. Milk proteins added to lactose broth decreased inhibition by dieldrin, with α-lactalbumin being most effective. Moreover, lactic organisms can adsorb dieldrin making metabolic interference possible.
Publisher
International Association for Food Protection
Cited by
6 articles.
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