Study on the Fresh-keeping of Raw Milk by Utilizing Lactoperoxidase System

The effects of lactoperoxidase system on the fresh-keeping of the raw milk were studied under the condition of different temperatures. The results showed that the fresh period of the experimental raw milk was 44,28.5,18,12 and 9 hours correspondingly when the preserved temperature was at 15, 20,25,30 or 35 ℃ respectively. The preserved time was prolonged respectively by 37.5 %,42.5 %,50 %,60 % and 80 % compared with the control raw milk. On the other hand,lactoperoxidase system could all improve the hygienic grade about 1 or 2 grade,and could not affect the nutrition composition of the preserved milk.