الفهرس 
BASIC PRINCIPLES OF THE LACTOPEROXIDASE SYSTEMOnly 14 pages are availabe for public view
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Abstract
The current study represents an attempt to improve the keeping quality of nlilk stored at different temperatures by means of activation of its ~acto~kroxidassyes tem. It comprised three main parts as follows: PART I: In this part, activation of lactoperoxidase (LP) system was carried out by adding potassium thiocyanate (KSCN) and hydrogen peroxide (H,O,) solutions to gia 10:25, 1050, 20: 100 and 30: 100 ppm respectively. Keeping quality of treated and untreated cow’s and buffalo’s milk was followed by determining the acidity and pH during 8 hrs of storage at ambient (2530•‹C) or higher (37 +OS•‹C) temperatures and during 7 days of cold storage at 5 +l•‹C. The attained data could be summarized in the following. AT 25-30•‹C 1- The use of KSCN:H,O, as 10:25 and 1050 ppm in order had significant effect on controlling the acidity values of cow’s milk. In case of 10:25 treatment the acidity values (average 2S.E.) increased from 0.14 ~0.004%to 0.18 0.004% after 8 hrs of storage and to 0.17 +0.005% in case of 1050 treatment. The corresponding percentages of control milk were 0.14 ~0.004an d 0.26 fl.004 in order, pH values . _. ->.,. significantly decreased in all cases. The corresponding pH values were 6.69 k0.018 and 6.34 50.018 at zero and 8 hrs of storage in 10:25 treatment and 6.69 +0.018 and 6.38 ~0.025in 1050 treatment in order, whereas those of control milk decreased from 6.69 +0.018 to 5.87 fl.012 respectively.