Activation of the lactoperoxidase system in bovine milk

The effects of the activated lactoperoxidase system (LPS) on the microflora and quality of bovine milk were defined in milk specimens stored at 5-7 degrees C in a refrigerator and at 11-14 degrees C in a water bath for 48 h. Results indicate that the activation of LPS exert a bactericidal effect on the microorganisms during the initial storage for 12 h at 5-7 degrees C. Milk with activated LPC and bacterial count preserves its technological suitableness at 5-7 and 11-14 degrees C for 48h. The activation of LPS dose not have influence on milk contents and properties.