The Preservation of Raw Milk By Activation of It’s Lactoperoxidase Under Sudan Conditions

Abstract

The current study was carried out to investigate the preservation of raw milk by activation of LPS in summer (39 – 45.2o C) and winter (23.5 – 39o C) in different production systems: (nomads), small urban producers in Kenana and specialized farms (KPF) and the milk container transported in stainless steel and Plastic. Milk treated samples were examined every 2 hours for acidity percentage, pH value, clot-on boiling, alcohol, methlyene blue, resazurin tests, fat, protein content and total bacterial counts. The results indicated that there's a significant (P<0.05) reduction in acidity development (expressed as lactic acid percentage) of lactoperoxidase treated samples in summer and winter and also milk produced from different sources (nomads milk (low quality), small urban producers in Kenana and specialized farm (KPF) milk (high quality)) and in different containers (plastic and stainless steel) for transportation. And also for determined pH revealed a lower deterioration in treated samples. Also the clotting time, alcohol, methlyene blue resazurin tests and TBC were confirmed the results obtained from acidity test. Lactoperoxidase treatment slightly affected milk fat and protein content of treated milk, and it prolong the milk shelf-life 7.5 hours in winter’s milk and 6 hours in summer’s milk.