Preservation of raw milk by activation of the natural lactoperoxidase systems

The preservation of raw ovine, bovine and caprine milks by activation of their natural lactoperoxidase (LP) systems was investigated. Milk samples with different concentrations of thiocyanate ions (SCN-) ranging from 15 to 150 mg/l and hydrogen peroxide (H2O2) ranging from 10 to 100 mg/l were stored at 4°, 22° and 30°C. Changes in titratable acidity, total colony counts and coliform counts of the milk samples were followed during storage. No significant differences were observed between samples with different concentrations of the added reagents, and this indicated that concentrations of 15 mg/l (SCN-) and 10 mg/l (H2O2) would be adequate for preserving milks of different mammals - at least at 4°C. At higher temperatures, the effectiveness of the LP systems was, as monitored by the increases in acidity, of much shorter duration. Copyright © 1996 Elsevier Science Ltd.