PRESERVATION OF RAW BUFFALO'S MILK BY THE ACTIVATION OF LACTOPEROXIDASE SYSTEM AND ITS EFFECT ON YOGURT PREPARATION
PRESERVATION OF RAW BUFFALO'S MILK BY THE ACTIVATION OF LACTOPEROXIDASE SYSTEM AND ITS EFFECT ON YOGURT PREPARATION
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DOI：
10.1111/j.1745-4549.2008.00337.x
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发表时间：
2010-02-01
影响因子：
2.5
通讯作者：
Bilal, Ahmed
中科院分区：
文献类型：
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作者：
Masud, Tariq;Khalid, Sadia;Bilal, Ahmed
牛奶的易腐性是发展中国家原料奶收集的主要问题，特别是在夏季。在这项研究中，天然存在的生牛乳乳过氧化物酶系统在收集后立即用10、20和30 ppm的过氧化氢(H（2)O(2)）和硫氰酸钠（NaSCN）等比例进行稳定。质量控制试验（即总活菌数、可滴定酸度、pH值和乳稳定性）结果表明，添加10、20和30 ppm的H(2)O(2)和NaSCN稳定乳，在40℃下保存，与对照相比，原料乳的保质期显著延长（P < 0.05），最长可达8和16 H，在挤奶后6 H内凝固。随后，这些稳定的牛奶样品通过使用嗜热链球菌和保加利亚乳杆菌的混合培养来评估酸奶的制备。乳酸产量显著（P < 0.05）降低，H(2)O(2)/NaSCN比例升高。与10 ppm相比，20和30 ppm的效果更为明显。感官评价结果表明，以10ppm稳定乳为原料制备的酸奶得分最高。
The perishable nature of milk is the main problem for collection of raw milk in developing countries, especially during summer season. In this study, naturally occurring lactoperoxidase system of raw buffalo's milk was stabilized by equal proportions of 10, 20 and 30 ppm of hydrogen peroxide (H(2)O(2)) and sodium thiocyanate (NaSCN) immediately after collection. The results of the quality control tests (i.e., total viable counts, titratable acidity, pH and milk stability) indicated that milk stabilized with 10, 20 and 30 ppm of H(2)O(2) and NaSCN, stored at 40C, significantly (P < 0.05) increased the shelf life of raw milk up to 8 and 16 h as compared with control, which curdled within 6 h of milking. Later on, these stabilized milk samples were assessed for the preparation of yogurt by using a mixed culture of Streptococcus thermophilus and Lactobacillus bulgaricus. A significant (P < 0.05) reduction of lactic acid production was observed and the proportions of H(2)O(2)/NaSCN increased compared with control. This effectiveness was more pronounced with 20 and 30 ppm as compared with 10 ppm. The results of organoleptic evaluation showed that yogurt prepared from 10 ppm stabilized milk got the highest score.