Abstract:
This study was carried out to evaluate the effect of activated
Lactoperoxidase system by different levels of sodium thiocynate and
sodium percarbonate, on the keeping quality of raw cow's milk. The milk
was collected and used from the dairy farm, Faculty of Animal Production
Science and Technology. Three levels of sodium thiocynate (12, 16, 20
mg/L) and sodium percarbonate (20, 30 40 mg/L) were used. The samples
were activated at about 30 min followed by storing at 37°C for 8 hours and
at 4°C for 7 days. Physiochemical and microbiological characteristics of
milk were determined at 0, 2, 4, 6 and 8 hr intervals for milk stored at
37°C and 0, 1, 2, 3, 4, 5, 6 and 7 day intervals for milk stored at 4°C. In
VII
each case, the keeping quality of activated samples was compared with
that of the control. The results showed that there were significant
differences (P<0.01) between the activated and control samples. While, at
37°C and 4°C control milk samples were clearly spoiled at about the 4th
hour and the 4th day, the activated milk samples were not spoiled until the
end of storage period for milk stored for 8th hrs and 7 days. Also the
results revealed no significant differences in milk composition (fat, protein,
density and total solid) among control and activated milk samples.
