Study on the Extension of Shelf-life by Activation of Inherent Lactoperoxidase System in Raw Cow Milk

Authors

  • Prashanta Pokhrel Central Campus of Technology, Tribhuvan University, Dharan and Department of Food Technology & Quality Control, Kathmandu
  • Suman Kumar Lal Das Central Campus of Technology, Tribhuvan University, Dharan

DOI:

https://doi.org/10.3126/jfstn.v7i0.10606

Keywords:

Acidity, Cow milk, Keeping quality, Lactoperoxidase, Shelf-life

Abstract

Effectiveness of lactoperoxidase in raw cow milk was studied to observe the increase in shelf-life. Lactoperoxidase system was activated within two hours after milking by the addition of hydrogen peroxide and potassium thiocyanate, then milk was kept at different conditions viz. refrigerated condition (5±2)°C, room temperature (25±3)°C and at (35±2)°C. The keeping quality of raw milk was determined by the acidity, which when reached 0.18 % as lactic acid, was considered spoiled. Results indicated that the lactoperoxidase system (LP-s) increased the shelf-life of raw cow milk kept at room temperature (25±3)°C and refrigeration temperature (5±2)°C significantly (p<0.05);however no significant increase in shelf-life was observed between the control and LP-s treated raw milk sample held at (35±2)°C.

DOI: http://dx.doi.org/10.3126/jfstn.v7i0.10606  

J. Food Sci. Technol. Nepal, Vol. 7 (57-60), 2012   

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Published

2014-06-15

How to Cite

Pokhrel, P., & Das, S. K. L. (2014). Study on the Extension of Shelf-life by Activation of Inherent Lactoperoxidase System in Raw Cow Milk. Journal of Food Science and Technology Nepal, 7, 57–60. https://doi.org/10.3126/jfstn.v7i0.10606

Issue

Vol. 7 (2012)

Section

Research Papers

License

The author will be  the copyright holder of this open access journal - 'Journal of Food Science and Technology Nepal (JFSTN)'.