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.
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