Lactoperoxidase System 作用에 의한 原乳貯藏効果에 關한 硏究

A Study on the Storage of Raw Milk by Activation of Lactoperoxidase System

To prolong the storage time of raw milk, the effective concentration of thiocyanate and hydrogen peroxide, preservation temperature and alcohol test were examined for the antibacterial effect of lactoperoxidase system in the raw milk. The results were summarized as follows. 1. Concentration of thiocyanate obtained from the raw milk of dairy farms in Gyonggi area was 3.0±1.5ppm. 2. Antibacterial effect of lactoperoxidase system lasted for 8 to 10, 11 to 16 and 23 to 25 hrs at 30℃. 25℃, 20℃ and 15℃ preservation temperature, respectively, when the concentration of thiocyanate in raw milk was 13 to 15ppm and hydrogen peroxide is 8.5ppm. 3. Effective concentration of thiocyanate and hydrogen peroxide to activate the lactoperoxidase system in raw milk was 13 to 15 and 8. 5ppm, respectively. 4. Milk freshness was maintained over 24 hours at l5℃ and 12 hours at 25℃ 5. Antibacterial effect of lactoperoxidase system lasted over 5 days at 5℃. 6. In the field application of lactoperoxidase system activation methods, 73% and 83.3% of testing samples after storage for 16 hrs at 18~22℃ and 9 hrs at 30℃ were not rejected by Resazurin test.