Effect of Activation of Lacto Peroxidase System (LP-System) on the Keeping Quality of Raw Buffalo Milk

Jump To References Section

Authors

  • A. R. Tapre
     College of Food Technology, Marathwada Agricultural University, Parbhani - 431 402 ,IN
  • P. S. Kadam
     College of Food Technology, Marathwada Agricultural University, Parbhani - 431 402 ,IN
  • B. S. Agarkar
     College of Food Technology, Marathwada Agricultural University, Parbhani - 431 402 ,IN

Abstract

Milk is nutritious and also a favourable substrate for various microorganisms. This characteristic attribute of milk renders it highly perishable, needing chilling or pasteurization within the few hours of milking. Such steps seem to be costly and impartial during the first stage of dairy development in underdeveloped countries.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Downloads

Published

2005-01-01

How to Cite

Tapre, A. R., Kadam, P. S., & Agarkar, B. S. (2005). Effect of Activation of Lacto Peroxidase System (LP-System) on the Keeping Quality of Raw Buffalo Milk. The Indian Journal of Nutrition and Dietetics, 42(1), 30–37. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/6480

Issue

Volume 42, Issue 1, January 2005

Section

Original Articles

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).