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.
