Effects of milk preservation using the lactoperoxidase system on processed yoghurt and cheese quality

Ndambi, Asaah; Kamga, P.; Imele, H.; Mendi, S. D.; Fonteh, Florence A

doi:10.4314/ajfand.v8i3.19198

Cited by 9 publications

(14 citation statements)

References 14 publications

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“…2005). The LP system is an acceptable chemical method for raw milk preservation, especially in rural areas where refrigeration facilities are absent to farmers (Ndambi et al. 2008).…”

Section: Introductionmentioning

confidence: 99%

Effect of activating lactoperoxidase system in cheese milk on the quality of Saint‐Paulin cheese

Boulares

Mankaï

Hassouna

2010

Int J of Dairy Tech

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Saint‐Paulin cheese was made from cow’s milk refrigerated at 4 °C for 72 h and preserved by the lactoperoxidase (LP) system. The effect of the LP system on the microbiological, physicochemical and biochemical properties of cheese over a ripening period of 23 days was investigated, using a control (C0), refrigerated LP‐inactivated cow’s milk (C1) and refrigerated LP‐activated cow’s milk (LPA). The LPA treatment showed the least contamination in flora count, particularly salt‐tolerant bacteria at the end of the ripening period. LPA cheese had significantly lower coliform, yeasts and mould counts (P < 0.05) than the other cheeses; this demonstrated the bacteriostatic effect of the LP system. The proteolysis results showed the least value for LPA cheese as compared with the two other samples, as determined by using sodium dodecyl sulphate‐polyacrylamide gel electrophoresis of casein fractions extracted from the three samples. The findings indicated that the preservation of cow’s cheese milk by the LP system can be used to improve the microbiological quality, inhibit psychotropic germs, correct the losses of soluble nitrogen fractions in the whey and conserve the cheese yield affected by refrigeration.

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“…2005). The LP system is an acceptable chemical method for raw milk preservation, especially in rural areas where refrigeration facilities are absent to farmers (Ndambi et al. 2008).…”

Section: Introductionmentioning

confidence: 99%

Effect of activating lactoperoxidase system in cheese milk on the quality of Saint‐Paulin cheese

Boulares

Mankaï

Hassouna

2010

Int J of Dairy Tech

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“…The lactoperoxidase (LP) system is a natural antimicrobial system in milk which results from the interaction between three components – the enzyme LP, thiocyanate ion (SCN − ) and hydrogen peroxidase (H 2 O 2 ) (Ndambi et al. 2008).…”

Section: Introductionmentioning

confidence: 99%

“…2004). It has been shown to exert bacteriostatic effects on both Gram‐positive and Gram‐negative bacteria including psychrotrophs, which decrease the shelf life of liquid milk at refrigeration temperatures (Ndambi et al. 2008).…”

Section: Introductionmentioning

confidence: 99%

Effect of thiocyanate and hydrogen peroxide on the keeping quality of ovine, bovine and caprine raw milk

Boulares

Mankaï

Hassouna

2010

Int J of Dairy Tech

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The preservation of raw ovine, bovine and caprine milks by the activation of their natural lactoperoxidase (LP) systems was investigated. The LP system of the samples was activated by adding different amounts of sodium thiocyanate and sodium percarbonate to give three different concentrations of thiocyanate and hydrogen peroxide: 7, 14 and 28 mg/L and 15, 30 and 60 mg/L, respectively. Each type of raw milk, ovine, bovine and caprine, was analysed after being treated as follows: Control (C), LP inactivated (T0), LP activated with different concentrations of thiocyanate (7, 14 and 28 mg/L) and hydrogen peroxide (15, 30 and 60 mg/L) and stored at 4°C for 72 h. The results indicated that concentrations of 28 mg/L (SCN−) and 60 mg/L (H2O2) would be adequate for preserving milks of different mammals at 4°C, but we should take into consideration the international norm – 14 mg/L of SCN− and 30 mg/L of H2O2, respectively. Overall, the results have shown that, by activation of the LP system in raw milk, it was possible to store ovine, bovine and caprine milks at 4°C for several days. Changes in titratable acidity, total colony counts, psychrotrophic bacteria, coliforms, moulds and yeasts of the milk samples were followed during storage at low temperature with increasing dose. The effect of doses was greater in bovine milk than in caprine milk and finally in ovine milk.

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“…to improve the quality of cheese [20]. According to the East Africa Standard (EAS 69:2006) [11], no preservatives and/or presence of any inhibitory substances should be present in milk.…”

Section: Resultsmentioning

confidence: 99%

Prevalence of Adulteration and Inhibitory Substances in Raw and Pasteurized Milk Marketed in Nairobi Region

Wanjala¹,

Mathooko²,

Kutima³

et al. 2018

AFSJ

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The prevalence of milk adulteration with water and inhibitory substances in Nairobi was determined. Milk samples were collected randomly at milk selling points from three market areas: rural (Kiambu/Ngong'), urban (East/West of Tom Mboya street) and slum (Kibera/Mathare). Samples were analyzed for specific gravity, hydrogen peroxide and presence of antimicrobials using lactometer reading, peroxide strips and the Copan test respectively. Data collected were subjected to analysis of variance using Genstat statistical package. The mean density was 1.029±0.000027 gm/L, while 16.5% and 21.1% of the milk sampled had residues of hydrogen peroxide and antimicrobials respectively. From 206 raw milk samples collected, 13.6% had densities lower than 1.026 gm/L while adulteration was detected in 2 of 98 samples of pasteurized milk. Approximately 18% and 25% of raw and pasteurized milk, respectively, had antimicrobials.

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Effects of milk preservation using the lactoperoxidase system on processed yoghurt and cheese quality

Cited by 9 publications

References 14 publications

Effect of activating lactoperoxidase system in cheese milk on the quality of Saint‐Paulin cheese

Effect of activating lactoperoxidase system in cheese milk on the quality of Saint‐Paulin cheese

Effect of thiocyanate and hydrogen peroxide on the keeping quality of ovine, bovine and caprine raw milk

Prevalence of Adulteration and Inhibitory Substances in Raw and Pasteurized Milk Marketed in Nairobi Region

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