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Effect of Different Levels of Sodium Thiocyanate and Percarbonate for Activation of Lactoperoxidase on the Keeping Quality of Raw Milk

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Author(s): Omer Ibrahim Ahmed Hamid

Journal: Journal of Advanced Scientific Research
ISSN 0976-9595

Volume: 4;
Issue: 1;
Start page: 27;
Date: 2013;
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Keywords: : Milk | Preservation | Sodium Thiocynate | Percarbonate | Storage

ABSTRACT
Effect of different levels of sodium thiocynate and sodium percarbonate for activation of lactoperoxidase system on keeping quality of raw cow's milk was investigated. The milk was collected directly from the dairy farm, Faculty of Animal Production Science and Technology, the collection and examination of samples were done during February-march 2012. Three levels of sodium thiocynate and sodium percarbonate (12, 16, 20 and 20, 30 40 mg/L) were used respectively. The samples were activated at about 30 min after morning milking then stored at 37°C for 8 hours. Titratable acidity % (TA), milk composition and total bacterial counts were evaluated. In each case, the keeping quality of activated samples was compared with that of control. The results showed that there were significant variations in the titratable acidity and total bacterial counts between the activated and control milk samplesthrought the storage period. However, the control milk samples were clearly spoiled at about 4th hour of storage,. Also the results revealed that no significant differences in milk composition (fat, protein, density and total solid) was observed among control and activated milk sample.
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