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Effect of thiocyanate and hydrogen peroxide on the keeping quality of ovine, bovine and caprine raw milk
Author(s) -
BOULARES MOUNA,
MANKAI MÉLIKA,
HASSOUNA MNASSER
Publication year - 2011
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2010.00644.x
Subject(s) - lactoperoxidase , raw milk , chemistry , hydrogen peroxide , food science , sodium thiocyanate , thiocyanate , bovine milk , titratable acid , sodium , biochemistry , enzyme , inorganic chemistry , organic chemistry , peroxidase
The preservation of raw ovine, bovine and caprine milks by the activation of their natural lactoperoxidase (LP) systems was investigated. The LP system of the samples was activated by adding different amounts of sodium thiocyanate and sodium percarbonate to give three different concentrations of thiocyanate and hydrogen peroxide: 7, 14 and 28 mg/L and 15, 30 and 60 mg/L, respectively. Each type of raw milk, ovine, bovine and caprine, was analysed after being treated as follows: Control (C), LP inactivated (T0), LP activated with different concentrations of thiocyanate (7, 14 and 28 mg/L) and hydrogen peroxide (15, 30 and 60 mg/L) and stored at 4°C for 72 h. The results indicated that concentrations of 28 mg/L (SCN − ) and 60 mg/L (H 2 O 2 ) would be adequate for preserving milks of different mammals at 4°C, but we should take into consideration the international norm – 14 mg/L of SCN − and 30 mg/L of H 2 O 2 , respectively. Overall, the results have shown that, by activation of the LP system in raw milk, it was possible to store ovine, bovine and caprine milks at 4°C for several days. Changes in titratable acidity, total colony counts, psychrotrophic bacteria, coliforms, moulds and yeasts of the milk samples were followed during storage at low temperature with increasing dose. The effect of doses was greater in bovine milk than in caprine milk and finally in ovine milk.