| Tartalom: |
http://hdl.handle.net/10832/2782 |
| Archívum: |
HUVETA |
| Gyűjtemény: |
Magyar Állatorvosok Lapja
2016
|
| Cím: |
A gátlóanyagok jelentősége a tejben, valamint ezek élelmiszer-higiéniai vonatkozásai
Food safety significance of the inhibitors in milk
|
| Létrehozó: |
László, Noémi
Lehel, József
Laczay, Péter
|
| Kiadó: |
Magyar Állatorvosok Lapja
|
| Dátum: |
2021-03-24T11:04:50Z
2021-03-24T11:04:50Z
2016-08
|
| Tartalmi leírás: |
SUMMARY
In the dairy industry starter cultures have been used for more than a hundred
years in the production of dairy products which are very important in the nutri tion of humans. The authors present the biological and chemical agents which
can affect the fermentation and the quality of the finished product. In this paper
the possibilities of the contamination of the milk and the dairy products and
also the aspects of the inhibitors in milk are demonstrated. The authors review
the European and the Hungarian regulations and the screening methods which
can be used in the farms or in the dairy industry. Then the presence of the
inhibitors in milk or in dairy products are outlined based on the international and
Hungarian monitoring results.
|
| Nyelv: |
magyar
|
| Típus: |
Article
|
| Azonosító: |
Magyar Állatorvosok Lapja 138(8),483-493. (2016)
|
