Long life milk treated at ultra high temperature (UHT procedure) has been one of the subjects of our research and we developed procedures to control L-lactate in milk for monitoring bacterial fermentation. The possibility of measuring L-lactate in a few seconds directly in whole milk without any conventional preliminary treatment (deproteinization) was demonstrated. However, with some bacteria D-lactate is formed which is not detected by the specific L-lactate biosensor.

An Italian approach / Marco, Mascini; Giovanna, Marrazza. - STAMPA. - (1998), pp. 91-100.

An Italian approach

MASCINI, MARCO;MARRAZZA, GIOVANNA
1998

Abstract

Long life milk treated at ultra high temperature (UHT procedure) has been one of the subjects of our research and we developed procedures to control L-lactate in milk for monitoring bacterial fermentation. The possibility of measuring L-lactate in a few seconds directly in whole milk without any conventional preliminary treatment (deproteinization) was demonstrated. However, with some bacteria D-lactate is formed which is not detected by the specific L-lactate biosensor.
1998
Issue Biosensors for food analysis
91
100
Marco, Mascini; Giovanna, Marrazza
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Utilizza questo identificatore per citare o creare un link a questa risorsa: https://hdl.handle.net/2158/778747
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