cheese quality by natural antibacterial system activation

The first edition of this antimicrobial system activation book in milk and ultimate its effect on Dairy products is the prime focus of this study. This research based worked explained the activation of natural enzymatic activity in the milk at different temperature storage condition and then its conversion in to product development like soft cheese its quality determination protein degradation and shelf life stability against micro-organism. Hence the present study supports the Lacto peroxidase system (LPS) as a quality-cum-economical pre-servative technique as compared to other techniques in practice. Moreover the book will not only help the students to better understand the subject it will be useful for the reader industrialist microbiologist researches anxious to know more about natural antibacterial activation and its preservation.