Testing the activation of the lactoperoxidase system of raw milk
1997
Olkonen, A. (Estonian Agricultural Univ., Tartu (Estonia))
The period of anti-bacterial activity in milk, caused by sodium thiocyanate, in the overwintering period (1.7 mg/l) is different from that in the pasturing period (2.9 mg/l). In Switzerland these figures were higher (3.6 mg/l and 7.1 mg/l, respectively). The average total bacteria count in the untreated milk was 394 920 ml, while in treated milk it was 217 187 ml, 45 per cent less. The reductase class, using resasurine, was also better in treated milk. In our opinion, the activation of the lactoperoxidase system will enable us to collect milk from the farm every other day throught the year and to retain a high quality product. In activation of the lactoperoxidase system has no influence on the level of milk constituents or on the somatic cell count. It is important that in the whey of cheese produced from treated milk, the sodium thiocyanate count was higher before and after salting, and in ripened cheese, produced from treated milk, the sodium thiocyanate content was 1.8 mg/kg, while in the control cheese this was 1.4 mg/kg. This difference was not significant. The ripened cheeses produced from raw and treated milk were of the same quality
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