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
Online published on 2 December, 2013.
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.
Camel milk, heat treatment, lactoperoxidase
