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Antibacterial effect of the lactoperoxidase system on psychrotrophic bacteria in milk

Published online by Cambridge University Press:  01 June 2009

L. Björck
L. Björck
Affiliation:
Department of Animal Husbandry, Swedish University of Agricultural Sciences, S-750 07 Uppsala, Sweden
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Summary

Activation of the antibacterial lactoperoxidase system in milk, i.e. increasing the thiocyanate concentration to 0·25 mM and adding an equimolar amount of H2O2, results in a substantial reduction of the bacterial flora and prevents the multiplication of psychrotrophic bacteria for up to 5 d. This treatment has no effect on the physico-chemical properties of milk and does not lead to the accumulation of resistant bacteria. The practical application of the lactoperoxidase system in prolonging the storage period of raw milk at low temperatures is discussed.

Type
Original Articles
Information
Journal of Dairy Research , Volume 45 , Issue 1 , February 1978 , pp. 109 - 118
Copyright
Copyright © Proprietors of Journal of Dairy Research 1978

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References

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