Camels and Camelids

LACTOPEROXIDASE: A SUITABLE ENZYMATIC MARKER OF CAMEL MILK PASTEURISATION

Journal Edition: June 2013
Article DOI:
Published On: 03-09-2018 19:09

U. Wernery1, R. Wernery1, O. Masko2, B. Johnson1, B. Gnanaraj2,Sh. Jose1, P. Nagy2 and P. Chr. Lorenzen3
1Central Veterinary Research Laboratory (CVRL), P.O. Box 597, Dubai, U.A.E.
2Emirates Industry for Camel Milk and Products (EICMP), P.O. Box 294236, Dubai, U.A.E.
3Max-Rubner-Institute, Dep. of Safety and Quality of Milk and Fish Products,
Hermann – Weigmann – Strasse 1, D-24103 Kiel, Germany

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 words: Camel milk, heat treatment, lactoperoxidase