PRESERVING MILK PRODUCTS BY USE OF HYDROGEN PEROXIDE

of the Invention Proteolytic gram-negative bacteria multiply rapidly milk and milk products at refrigeration temperatures, owing to their psychrotrophic nature. To improve the keeping quality o milk and milk products while being stored, an antibacterial sy naturally existing in milk, and which has b...

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Bibliographic Details
Main Authors ROSEN, ERNST A. C, BJORCK, KARL E. L
Format Patent
LanguageEnglish
French
Published 07.10.1980
Subjects
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MAKING THEREOF
MILK OR CHEESE SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:of the Invention Proteolytic gram-negative bacteria multiply rapidly milk and milk products at refrigeration temperatures, owing to their psychrotrophic nature. To improve the keeping quality o milk and milk products while being stored, an antibacterial sy naturally existing in milk, and which has been found to kill t gram-negative bacteria, is activated by adding hydrogen peroxi in quantities small enough not to effect adversely the antibac terial system but large enough to keep it effeative. In a pre ferred embodiment hydrogen peroxide is generatted in the milk a milk products by enzymatic means.
Bibliography:Application Number: CA19770288199