Preservation of Raw Milk with Lactoperoxidase System

Buffalo and mixed (buffalo and cow) milks were preserved with lactoperoxidase (LP) system using potassium thiocyanate and H202 (20:15, 30:20, 40:30 and 40:50 (mg/1)) and stored at 24(plus-minus)-0.5 and 36(plus-minus)0.5°C. Treated samples showed resistance to change in titrable acidity, methylene blue reduction, alcohol and clot on boil tests by delaying the microbial growth. Mesophilic as well as psychrotropic bacteria exhibited bacteriostatic effect. Thiocyanate content was reduced during first 8 h of storage whereas H202 was completely eliminated.