Comparing the Activity and Thermal Inactivation Behavior of Lactoperoxidase in Iranian Cow and Buffalo Milk and Whey

نویسندگان
Zarei, M. ID 1
Paknejad, M. ID 2
Shahriari , A. ID 3
Tarazoudar , F. ID 4

1 Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran

2 Veterinary Office, Andimeshk, Khuzestan Province, Iran

3 Department of Biochemistry, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran

4 Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran

doi
چکیده

Background: Lactoperoxidase (LPO) is one of the most heat-stable enzymes in milk and its inactivation has been proposed for monitoring thermal processes. The aim of this study was to provide information on activity and thermal inactivation behavior of LPO in Iranian cow and buffalo milk and whey. Methods: Sixty cow ...

کلیدواژه‌ها
Milk, Whey, Lactoperoxidase, Food Analysis