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Influence of lactoperoxidase enzyme activation on the hygienic quality of raw milk [electronic resource].

By:

AI-Ganzoury, H.H

Contributor(s):

Abdelfattah, M.E

Language: English Summary language: Arabic Description: p.149-156Other title:

تأثير تنشيط إنزيم اللاكتوبيروكسيديز علي الجودة الصحية للبن الخام [Added title page title]

Uniform titles:

Benha veterinary medical journal, 2007. v.18 (1) [electronic resource].

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Online resources:

Full Text Article.

In: Benha Veterinary Medical Journal 2007.v.18(1)lSummary: The efficiency of lactoperoxidase system (Lps) activation as a mean of preserving of the quality of raw buffalo milk samples was studied. The samples were obtained from some farms in village at Sharkla province. The samples were activated at about 3 hours after morning milking then stored at 7°C. Titratable acidity % (TA) and psychotropic count (PC) as hygienic quality tests were made. The results showed a differences between the activated and control samples. Whereas, at 7°C activated milk samples were spoiled at about 120 hours (5th day) while, control milk samples were spoiled at about 72 hours (3rd day) of storage. Lps was found to have bacteriostatic activity against S. typhimurium. Activation of Lps result in, a substantial reduction of S. typhimurium count and prevent its multiplication for up to 5 days. So, this method of preservation may be used to improve the quality of raw milk and to safeguard the consumers from foodpoisoning microorganisms as S. typhimurium.

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The efficiency of lactoperoxidase system (Lps) activation as a mean of preserving of the quality of raw buffalo milk samples was studied. The samples were obtained from some farms in village at Sharkla province. The samples were activated at about 3 hours after morning milking then stored at 7°C. Titratable acidity % (TA) and psychotropic count (PC) as hygienic quality tests were made. The results showed a differences between the activated and control samples. Whereas, at 7°C activated milk samples were spoiled at about 120 hours (5th day) while, control milk samples were spoiled at about 72 hours (3rd day) of storage. Lps was found to have bacteriostatic activity against S. typhimurium. Activation of Lps result in, a substantial reduction of S. typhimurium count and prevent its multiplication for up to 5 days. So, this method of preservation may be used to improve the quality of raw milk and to safeguard the consumers from foodpoisoning microorganisms as S. typhimurium.

Summary in Arabic.

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