MARC Record from Library of Congress

LEADER: 02250cam a22003377a 4500
001 2007474248
003 DLC
005 20071129091431.0
008 071004s2006 it b i000 0 eng d
010 $a 2007474248
020 $a9789241594653 (FAO)
020 $a9789251055779 (WHO)
020 $a9241594659 (WHO)
035 $a(OCoLC)ocm84841775
040 $aFQG$cFQG$dAGL$dBTCTA$dBAKER$dDLC
042 $alccopycat
050 00 $aSF250.5$b.B46 2006
070 0 $aSF250.5$b.B45 2006
245 00 $aBenefits and potential risks of the lactoperoxidase system of raw milk preservation :$breport 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].
260 $aRome :$bFood and Agriculture Organization of the United Nations :$bWorld Health Organization, 2006.
300 $axiii, 52 p. ;$c25 cm.
504 $aIncludes bibliographical references (p. 37-47).
520 $aLactoperoxidase 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.
650 0 $aDairy processing.
650 0 $aFood$xPreservation.
650 0 $aPeroxidase.
650 0 $aMilk$xMicrobiology.
700 1 $aBennett, Anthony.
700 1 $aEdge, James.
710 2 $aFood and Agriculture Organization of the United Nations.
710 2 $aWorld Health Organization.