Research Catalog
Benefits and potential risks of the lactoperoxidase system of raw milk preservation : report of an FAO/WHO technical meeting, FAO headquarters, Rome, 28 November - 2 December 2005 ; [report coordinated by Anthony Bennett ... [et al.] ; edited by James Edge].
- Title
- Benefits and potential risks of the lactoperoxidase system of raw milk preservation : report of an FAO/WHO technical meeting, FAO headquarters, Rome, 28 November - 2 December 2005 ; [report coordinated by Anthony Bennett ... [et al.] ; edited by James Edge].
- Publication
- Rome : Food and Agriculture Organization of the United Nations : World Health Organization, 2006.
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| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
| Text | Request in advance | SF250.5 .B46 2006 | Off-site |
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Details
- Additional Authors
- Description
- xiii, 52 p.; 25 cm.
- Summary
- Lactoperoxidase is an enzyme that is naturally present in milk. The activation of the lactoperoxidase in the presence of hydrogen peroxide and thiocyanate, both of which are naturally present in milk, has a bacteriostatic effect on raw milk and effectively extends the shelf life of raw milk for 7-8 hours under ambient temperatures of around 30°C or longer at lower temperatures. Such an extension of the shelf-life particularly under warm ambient conditions can allow adequate time for the milk to be transported from the collection point to a processing center without refrigeration. FAO and WHO convened a technical meeting to review the most recent scientific information on the risks and benefits of the lactoperoxidase system, and its application to international trade. This report provides the output of the meeting including a summary report of the most recent information on the topic, and the discussions and recommendations of the technical meeting.--Publisher's description.
- Subject
- Genre/Form
- Methods (Music)
- Bibliography (note)
- Includes bibliographical references (p. 37-47).
- Additional Formats (note)
- Available both in print and online.
- Processing Action (note)
- committed to retain
- Contents
- Introduction -- Microbiological effects and performance of the lactoperoxidase system -- Human health and nutrition -- Processing and technology -- Economic value and trade -- Overall conclusions and recommendations.
- ISBN
- 9241594659 (WHO)
- 9789241594653 (WHO)
- 9789251055779 (FAO)
- 9251055777 (FAO)
- LCCN
- ^^2007474248
- OCLC
- 84841775
- Owning Institutions
- Harvard Library