Effect of Lactoperoxidase activation on the keeping quality of raw milk kept at refrigeration temperature

Effect of different levels of sodium thiocynate and sodium percarbonate for activation of lactoperoxidase system on keeping quality of raw cow ' s milk at refrigeration temperature was studied. The milk was collected directly from the dairy farm, Faculty of Animal Production Science and Technology, the study was conducted during February-march 2012. Three levels of sodium thiocynate and sodium percarbonate (12, 16, 20 and 20, 30 40 mg/L) were used respectively. The samples were activated at about 30 min. after morning milking then stored at 4°C for 7 days. Titratable acidity % (TA), milk composition and total bacterial counts were evaluated. The results indicated that the keeping quality of activated milk samples were improved compared with that of control. The results showed that significant variations were observed between the activated and control samples. Whereas, the control milk samples were clearly deteriorated in quality at about 5th day of storage,. Also the results revealed that no significant differences in milk composition (fat, protein, density and total solid) was observed among control and activated milk samples.