Levels of three natural milk antimicrobial proteins during the manufacture of Cheddar cheese

Variations in cheese quality are explained by many factors. Among them, some influence the microbiota of cheeses such as native milk antimicrobial proteins. This project aimed to determine the concentration and activity of lactoferrin (LF), lactoperoxidase (LP) and lysozyme (LZ) during cheesemaking....

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Veröffentlicht in:	International dairy journal 2025-01, Vol.160, p.106106, Article 106106
Hauptverfasser:	Langlois-Deshaies, Rachel, Lemay, Marie-Josée, Labrie, Steve, Champagne, Claude P., Gentès, Marie-Claude
Format:	Artikel
Sprache:	eng
Schlagworte:	antimicrobial proteins Cheddar cheese Cheese cheese quality cheesemaking enzyme-linked immunosorbent assay fluorescence fresh cheeses Heat treatment Lactoferrin Lactoperoxydase Lysozyme manufacturing microorganisms milk peroxidase raw milk spectroscopy
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