We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Effect of thiocyanate and hydrogen peroxide on the keeping quality of ovine, bovine and caprine raw milk.
- Authors
BOULARES, MOUNA; MANKAI, MÉLIKA; HASSOUNA, MNASSER
- Abstract
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 (HO) 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 HO, 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.
- Subjects
MILK microbiology; MILK sterilization; PRESERVATION of materials; MILK hygiene; GOAT milk; LOW temperatures
- Publication
International Journal of Dairy Technology, 2011, Vol 64, Issue 1, p52
- ISSN
1364-727X
- Publication type
Article
- DOI
10.1111/j.1471-0307.2010.00644.x