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2006•Anhui nongye kexueRequires access

Effect of Lactoperoxidase System(LPS)on Fresh-keeping of Raw Milk

Xuefeng Yang

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Abstract

15 mg/L sodium thiocyanate and 9 μl/L hydrogen peroxide were added respectively into the raw milk of the experimental group in order to activate its intrinsic lactoperoxidase system(LPS).The aim of the research was to evaluate the effects of LPS on the fresh-keeping of the raw milk.The result showed that the activation of LPS could make the raw milk to be preserved for 18 hours,prolonging the fresh period about 5～6 h,and furthermore its hygienic grade was improved compared with the control when the test temperature was 25 ℃.The result indicated simultaneously that the method was safe when the cooling equipment was lacked.

About this research paper

What this paper is about

15 mg/L sodium thiocyanate and 9 μl/L hydrogen peroxide were added respectively into the raw milk of the experimental group in order to activate its intrinsic lactoperoxidase system(LPS).The aim of the research was to evaluate the effects of LPS on the fresh-keeping of the raw milk.The result showed that the activation of LPS could make the raw milk to be preserved for 18 hours,prolonging the fresh period about 5～6 h,and furthermore its hygienic grade was improved compared with the control when the test temperature was 25 ℃.The result indicated simultaneously that the method was safe when the cooling equipment was lacked.

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Available abstract

15 mg/L sodium thiocyanate and 9 μl/L hydrogen peroxide were added respectively into the raw milk of the experimental group in order to activate its intrinsic lactoperoxidase system(LPS).The aim of the research was to evaluate the effects of LPS on the fresh-keeping of the raw milk.The result showed that the activation of LPS could make the raw milk to be preserved for 18 hours,prolonging the fresh period about 5～6 h,and furthermore its hygienic grade was improved compared with the control when the test temperature was 25 ℃.The result indicated simultaneously that the method was safe when the cooling equipment was lacked.

Key concepts: Lactoperoxidase, Raw milk, Hydrogen peroxide, Sodium thiocyanate, Chemistry, Food science, Thiocyanate, Raw material

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