EFFECT OF THE LACTOPEROXIDASE SYSTEM ON THE ACTIVITY OF STARTER CULTURES FOR YOGURT PRODUCTION

Date

1994

Author

Basaga, H.
Dik, Tunay

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The LP system in raw milk was activated by the addition of equimolar concentrations (0.25 mM) of hydrogen peroxide (H2O2) and thiocyanate (SCN) as KSCN and utilizing the inherent milk lactoperoxidase (LP). H2O2 and SCN- concentrations were determined during the experiments by using spectrophotometric methods and found to decrease to 1.5 mug/ml and 0.4 mug/ml respectively in 5 h. A relatively small amount of H2O2 was produced in the untreated milk which then was found to decrease. The activated sample, at the end of the 5 h period contained 10(9) cells/ml whereas the control sample contained 10(11) cells/ml. Lactic acid (LA) concentration inceased from 0.24 to 0.58% in the control after a slight delay of 1 h, whereas in the LP activated sample LA remained at a level 0.23 for 5 h. The activated LP system was found to delay the coagulation time and to strongly reduce the activity of starter cultures.

Subject Keywords

Food Science & Technology, Raw-Milk, Semisynthetic Medium, Catalyzed Oxidation, Hydrogen-Peroxide, Escherichia-Coli, Thiocyanate

URI

https://hdl.handle.net/11511/88529

Journal

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL

Collections

Technical Vocational School of Higher Education, Article

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Citation Formats

H. Basaga and T. Dik, “EFFECT OF THE LACTOPEROXIDASE SYSTEM ON THE ACTIVITY OF STARTER CULTURES FOR YOGURT PRODUCTION,” MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, pp. 144–146, 1994, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/88529.