鲜乳质量和贮存温度对LP体系保鲜效果的影响

The Preservative Effect of LP-system on Raw Milk with a Poor Microbiological Quality and at a High Storage Temperature

本文对影响LP体系保鲜牛乳效果的一些因素进行了分析,结果表明,鲜乳卫生质量越差,贮存牛乳温度越高,LP体系的保鲜效果越差;而增高保鲜剂浓度,可在一定范围内相应延长牛乳保鲜时间,但随保鲜浓度升高,会在一定程度上掩盖劣质牛乳的质量。这对今后正确使用牛乳LP体系保鲜技术具有重要的指导意义。

The preservative effect of lactoperoxidase/thiocyanate/hydrogen peroxide system (LP-system)was seriously impaired by the poor initial microbiological quality and the high storage temperature of raw milk.To a certain extent, however, the bacteriostatic action worked relatively longer by increasing the thiocyanate concentration to 2 mM and adding an equimolar amount of hydrogen peroxide, which thereby concealed the poor nitial microbiological quality.