Studies on the effect of temperature on the activity of the lactoperoxidase system in bovine milk

Dlamini, Abednego Mfanufikile (1990) Studies on the effect of temperature on the activity of the lactoperoxidase system in bovine milk. MSc(R) thesis, University of Glasgow.

Abstract

Milk can be a vehicle of spoilage, food poisoning and pathogenic bacteria. While sanitation and refrigeration of the milk may reduce the proliferation of bacteria, in developing countries, due to economic or other reasons, refrigeration may not be possible. The Lactoperoxidase System (LPS) is currently an approved method for preserving milk. In this study the effect of temperature on the activity of the LPS against specific bacteria found in milk was investigated. Fresh cultures of Escherichia coli. Listeria monocytogenes. Salmonella enteritidis, and Yersinia enterocolitica, diluted to give 104 cfu /ml were inoculated into samples of raw , and pasteurised / sterilised (p/s) milk mixture. The LPS was activated by adding 14 mg/1 NaSCN and 30 mg/1 2Na2CO3.3H2O2 . Treatments were done at 7

• Item Type: Thesis (MSc(R))
• Qualification Level: Masters
• Additional Information: Project sponsors: Government of the Kingdom of Swaziland, and the British Council. Research carried out at the Department of Nutrition and Microbiology, the Scottish Agricultural College, Auchincruive, Ayr.
• Keywords: Food science, milk, microbiology, peroxidase.
• Subjects: Q Science > QR Microbiology
• Colleges/Schools: College of Science and Engineering
• Supervisor's Name: Bruce, Dr. J.
• Date of Award: 1990
• Depositing User: Enlighten Team
• Unique ID: glathesis:1990-73571
• Copyright: Copyright of this thesis is held by the author.
• Date Deposited: 14 Jun 2019 08:56
• Last Modified: 17 Apr 2024 14:55
• Thesis DOI: 10.5525/gla.thesis.73571
• URI: https://theses.gla.ac.uk/id/eprint/73571