EFFECT OF MILK CONSTITUENTS ON THE PERSISTENCE OF SODIUM-HYPOCHLORITE SANITIZER

被引:14
作者
HEKMATI, M
BRADLEY, RL
机构
[1] Department of Food Science, University of Wisconsin, Madison
关键词
D O I
10.3168/jds.S0022-0302(79)83199-9
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
Chlorine-based sanitizers are inactivated rapidly in the presence of whole milk, skim milk, and 30% cream. The most rapid rate of inactivation for individual milk components is in the following order: lactoglobulin, lactalbumin, casein, lactose, insoluble lipoprotein, soluble lipoprotein, and fat globule membrane lipids. On total reaction of milk components the results of sanitizer inactivation appear additive. © 1979, American Dairy Science Association. All rights reserved.
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页码:47 / 48
页数:2
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