Studies on the effect of temperature on the activity of the lactoperoxidase system in bovine milk

Milk can be a vehicle of spoilage, food poisoning and pathogenic bacteria. While sanitation and refrigeration of the milk may reduce the proliferation of bacteria, in developing countries, due to economic or other reasons, refrigeration may not be possible. The Lactoperoxidase System (LPS) is currently an approved method for preserving milk. In this study the effect of temperature on the activity of the LPS against specific bacteria found in milk was investigated. Fresh cultures of Escherichia coli. Listeria monocytogenes. Salmonella enteritidis, and Yersinia enterocolitica, diluted to give 104 cfu /ml were inoculated into samples of raw , and pasteurised / sterilised (p/s) milk mixture. The LPS was activated by adding 14 mg/1 NaSCN and 30 mg/1 2Na2CO3.3H2O2 . Treatments were done at