Enhancing keeping quality of raw cow's, sheep's and goat's milks by activation of the lactoperoxidase system

In the study, the activation of lactoperoxidase system was achieved by the addition of SCN-:H2O2 (thiocyonate:hydrogen peroxide) at the levels of 10:10 and 20:20 ppm to raw cow's, sheep's and goat's milks, and these samples were stored at 20 and 35+/-1 degreesC. Titratable acidity, pH, coagulation time, SCN- content and bacteriological analyses (total, coliform and thermoduric bacteria) were carried out in all samples at certain intervals. With the increasing concentrations of SCN-:H2O2, the content of bacteria, and titratable acidities of the milk samples increased very slowly and their keeping qualities were prolonged. On the contrary, pH and coagulation times decreased slowly with increasing concentrations of SCN-:H2O2. Among the milk samples containing the same concentrations of SCN-:H2O2 those kept at 20degreesC had longer storage time than the others. The longest keeping time was obtained with the samples kept at 20degreesC with 20:20 ppm SCN-:H2O2.