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Lactoperoxidase: A suitable enzymatic marker of camel milk pasteurisation

U. Wernery, Renate Wernery, O. Masko, B. J. Johnson, B. Gnanaraj, Sh. Jose, P. Nagy, P. Chr. Lorenzen

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Abstract

Lactoperoxidase (LPO) is a suitable enzymatic indicator of correct pasteurisation of camel milk because it is destroyed when camel milk and its products are heat-treated at 75°C for 15 seconds. The method used for this evaluation is a test strip which is based on a qualitative, colorimetric method which is easy to handle.

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What this paper is about

Lactoperoxidase (LPO) is a suitable enzymatic indicator of correct pasteurisation of camel milk because it is destroyed when camel milk and its products are heat-treated at 75°C for 15 seconds. The method used for this evaluation is a test strip which is based on a qualitative, colorimetric method which is easy to handle.

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OpenAlex reports 2 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

Lactoperoxidase (LPO) is a suitable enzymatic indicator of correct pasteurisation of camel milk because it is destroyed when camel milk and its products are heat-treated at 75°C for 15 seconds. The method used for this evaluation is a test strip which is based on a qualitative, colorimetric method which is easy to handle.

Key concepts: Lactoperoxidase, Pasteurization, Camel milk, Enzyme, Chemistry, Food science, Bovine milk, Chromatography

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