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Significance of the lactoperoxidase system in the dairy industry and its potential applications: a review

2005; Elsevier BV; Volume: 16; Issue: 4 Linguagem: Inglês

10.1016/j.tifs.2004.11.002

1879-3053

Eyassu Seifu, Elna M. Buys, Edward F. Donkin,

Probiotics and Fermented Foods

The natural antimicrobial system present in milk, the lactoperoxidase (LP) system, has been used to preserve raw milk quality in areas where it is not possible to use mechanical refrigeration for technical and/or economic reasons. Although the most widely recommended industrial application of the LP system in food production is in the dairy industry for the preservation of raw milk during storage and/or transportation to processing plants, other novel applications of the LP system are being explored. This review paper addresses the use of the LP system in the dairy industry, new research findings and developments made so far and the potential applications of the LP system in other food systems and commercial products. The paper also highlights the research gap and possible future research directions that deserve attention.