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Author Supreena Srisaikham
Alternative Author Wisitiporn Suksombat
Naoki Isobe
Songklanakarin Journal of Science and Technology
TitleThe inhibitory effect of sodium thiocyanate and sodium percarbonate ratios on microorganism growth in raw milk samples as an effective treatment to extend milk quality during storage
Alternative TitleThe inhibitory effect of sodium thiocyanate and sodium percarbonate ratios on microorganism growth in raw milk samples as an effective treatment to extend milk quality during storage
ImprintVol. 39 No. 1, January - February 2017
Call# FOOD 8269

CALL # Volume Number Month Year Barcode Status

AbstractPreservation of raw milk quality by activation of lactoperoxidase system (LPs) was studied for the i nhibition of micro- organism growth. The antimicrobial effects of LPs were examined by measuring thiocyanate (SCN - ) concentration, lactopero- xidase (LP) activity, milk composition, total bacterial count (TBC) and coliform count (CC). All par ameters were analyzed at 0 h and at 25?C and 30?C as a control. Thus, the experiment was conducted to evaluate the effect of 2 different temperatures (25?C vs 30?C) and 4 ratios of NaSCN:2Na 2 CO 3 3H 2 O 2 (0:0, 7:15, 14:30 and 21:45 mg/L) on milk samples (both uninoculated raw milk samples and Escherichia coli ( E. coli ) inoculated milk samples) with 8 replicates per run using 0-12 h incubation time in vitro assay. The runs were conducted on the same 4 NaSCN:2Na 2 CO 3 3H 2 O 2 ratios and different temperature and time of incubation were used. The results showed that the milk SCN - concentration and LP activity increased with increasing NaSCN:2Na 2 CO 3 3H 2 O 2 ratios. Milk compositions retained the quality of normal milk fat, protein, lactose, solid-not-fat (SNF) and total solid (TS) contents, and they were not significantly affected by the LPs activation. An ob vious effect of the LP activated milk was the inhibition of TBC in uninoculated raw milk samples for 6 to 12 h both at 25?C and 30?C), and for 6 to 9 h in E. coil inoculated milk samples, whereas CC (6 h at 25?C and at least 3 h at 30?C for both uninoculated and E. coil inoculated milk samples). It is concluded that improved preservation of milk can be achieved through the addition of 14:30 and 21:45 mg/L of NaSCN:2Na 2 CO 3 3H 2 O 2 in uninoculated and E. coil inoculated milk samples respectively, to extend milk quality during storage.
Descriptpage 77-89
Subjectlactoperoxidase system
Escherichia coli
microorganism growth
raw milk quality
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