Effect of hydrogen peroxide treatment on the quality of raw cream

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Atıf İçin Kopyala

Ozer B., Kirim B., Atamer M.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.53, sa.3, ss.83-86, 2000 (SCI-Expanded)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 53 Sayı: 3
• Basım Tarihi: 2000
• Doi Numarası: 10.1111/j.1471-0307.2000.tb02665.x
• Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
• Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
• Sayfa Sayıları: ss.83-86
• Ankara Üniversitesi Adresli: Hayır

Özet

The effect of hydrogen peroxide on the attributes of uaw cream was studied. The samples with 500 mg/kg and 1500 mg/kg hydrogen peroxide (H2O2) were compared with an untreated control sample. The results indicated that the addition of hydrogen peroxide prevented, to a great extent, the development of lipolysis, proteolysis and acidify, as well as the growth of psychrotrophic microorganisms. However, the treatment had a negative effect on the oxidative stability of the cream.