Héctor Bracho Espinoza

1. IntroductionLactoperoxidase is one of the main protein enzymes in milk, and is found in average concentrations of 30 mg/L, much higher than the biological requirements for an optimal enzymatic reaction [1]. This enzyme belongs to the group of oxidoreductases, and is responsible for the bactericidal and bacteriostatic phase during the first hours after milking [2-4]. Lactoperoxidase enzyme is a ...

1. IntroductionThe process of industrialization of the poultry sector has achieved a high degree of automation, however, such progress does not translate into an improvement in the quality of the meat, rather, they contribute to increase the microbial load of the poultry carcasses gaining importance today Campylobacter spp, among other microorganisms involved in food-(ETAs) transmitted diseases [1 ...

1. Introduction The process of industrialization of the poultry sector has achieved a high degree of automation, however, such progress does not translate into an improvement in the quality of the meat, rather, they contribute to increase the microbial load of the poultry carcasses gaining importance today Campylobacter spp, among other microorganisms involved in food-(ETAs) transmitted diseases ...

1. IntroductionIn the agricultural areas of Venezuela, specifically in Píritu municipality, the main problem in animal nutrition is the energy component of balanced rations, due to the inadequacies of this nutrient and the high cost per unit of energy produced locally.At present, the demand for items used as ingredients for the production of animal feed, such as sorghum is covered up to 60% ...

Materials and methods Characterization of whey: To determine the physicochemical and microbiological properties of bovine whey, collecting samples of cow's milk from the integral "José Leonardo Chirinos" (UniasUNEFM) Socialist Unity Township Agroecológica Hill, State of Falcon, Venezuela was held. We proceeded to the production of whey in the laboratory, using lactic acid and milk cl ...