Abstract
Seventy-five years ago, Hanssen (1924) wrote: “...variability of the bactericidal properties of milk is caused by variations of the quantities of oxydases and peroxydases contained in different milk samples.” In the following decades (the early literature was reviewed by Pruitt and Kamau, 1991), lactoperoxidase was identified as the enzyme responsible for the antimicrobial properties of bovine milk, and it was shown that these properties required the presence of sufficient concentrations of hydrogen peroxide and the thiocyanate ion.
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Pruitt, K. (2003). Lactoperoxidase. In: Fox, P.F., McSweeney, P.L.H. (eds) Advanced Dairy Chemistry—1 Proteins. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-8602-3_16
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DOI: https://doi.org/10.1007/978-1-4419-8602-3_16
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