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- 2007474248 abstract "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 centre 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.".
- 2007474248 contributor B10998746.
- 2007474248 contributor B10998747.
- 2007474248 date "2006".
- 2007474248 description "Includes bibliographical references (p. 37-47).".
- 2007474248 description "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 centre 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.".
- 2007474248 extent "xiii, 52 p. ;".
- 2007474248 identifier "9241594659 (WHO)".
- 2007474248 identifier "9789241594653 (FAO)".
- 2007474248 identifier "9789251055779 (WHO)".
- 2007474248 issued "2006".
- 2007474248 language "eng".
- 2007474248 publisher "Rome : Food and Agriculture Organization of the United Nations : World Health Organization, 2006.".
- 2007474248 subject "Dairy processing.".
- 2007474248 subject "Food Preservation.".
- 2007474248 subject "Milk Microbiology.".
- 2007474248 subject "Peroxidase.".
- 2007474248 subject "SF250.5 .B46 2006".
- 2007474248 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].".
- 2007474248 type "text".