Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/12
Title: A NEW TRIAL FOR PRESERVATION OF RAW COW’S MILK AT 30°C AND 5°C BY ACTIVATION OF THE NATURAL LACTOPEROXIDASE SYSTEM
Authors: Medhat Ibrahim Mohamed Ibrahim Abdallah, Dr.
Keywords: A NEW TRIAL FOR PRESERVATION OF RAW COW’S MILK AT 30°C AND 5°C BY ACTIVATION OF THE NATURAL LACTOPEROXIDASE SYSTEM
Issue Date: 6-Apr-2005
Abstract: Preservation of the quality of raw milk by activation (stabilization) of its natural lactoperoxidaze system (LP-s) was studied. Raw cow’s milk samples were obtained from some collection centers and farms in villages at Damietta province. The samples were activated at about 3 hours after morning milking then stored at 30°C and 5°C. hygienic quality tests, titratable acidity % (TA), methylene blue reduction test (MBRT) and clot-on-boiling (COB), in addition to total bacterial counts (TBC) and psychrotrophic counts (PC) as a bacteriological tests were made. In each case, the keeping quality of stabilized sample was compared with that of a control. The results showed a pronounced differences between the activated and control samples. Whereas, at 30°C and 5°C stabilized milk samples were clearly spoiled at about the 12th hour and the 7th day while, control milk samples were clearly spoiled at about the 6th hour and the 3rd day of storage, respectively. This method of preservation may be used to encourage dairy farming by making possible the collection of more milk of high quality which in turn is prerequisite for increased manufacture of high quality dairy products. The public health importance of lactoperoxidase system was declared
URI: http://hdl.handle.net/123456789/12
Appears in Collections:Medical Sciences

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