USING THE NATURAL LACTOPEROXIDASE SYSTEM IN THE EXTENTION OF THE STORAGE PERIOD OF RAW MILK | ||||
| Mansoura Veterinary Medical Journal | ||||
| Article 27, Volume 17, Issue 2, June 2016, Page 225-246 | ||||
| DOI: 10.21608/mvmj.2016.129795 | ||||
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| Authors | ||||
| Hanaa H.A El-Mossalami* ; Eman I.K El-Mossalami; Yasser A Abdel-Hakeim | ||||
| Abstract | ||||
| Milk is known to contain proteins (e.g. lactoferrin, lactoperoxidase, immunoglobulins) and free peptides having specific non-nutritional physiological functions. The lactoperoxidase system (LP-s) plays an important role in the innate immune system by killing bacteria in milk. Raw milk samples were obtained from some collection centers and farms. The samples were activated at about 3 hours after morning milking then stored at 25°C and 4°C. Hygienic quality tests, titratable acidity % (TA), methylene blue reduction test (MBRT) and clot-on-boiling (COB), in addition to total bacterial counts (TBC) , coliform counts (CC) and psychrotrophic counts (PC) as a bacteriological tests were made. In each case, the keeping quality of stabilized sample was compared with that of a control. The results showed a pronounced differences between the activated and control samples. Whereas, at 25°C and 4°C stabilized milk samples were clearly spoiled at about the 12th hour and the 7th day while,control milk samples were clearly spoiled at about the 6th hour and the 3rd day of storage, respectively. This method of preservation may be used to encourage dairy farming by making possible the collection of more milk of high quality which in turn is prerequisite for increased manufacture of high quality dairy products. The public health importance of lactoperoxidase system was declared. | ||||
| Keywords | ||||
| LACTOPEROXIDASE; Durability; Milk | ||||
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