2020年12月16日 · Lactoperoxidase system (LPs) is a chemical method for preserving raw milk where refrigeration is not available [10], allows temporary control of poor milk quality and transportation to the site...

2023年8月22日 · Raw milk preservation encourages for dairy producers and milk processing plants. This study aimed to investigate the preservative and microbial inhibitory potentials of lactoperoxidase systems (LPs), at natural storage temperature.

2005年4月1日 · The natural antimicrobial system present in milk, the lactoperoxidase (LP) system, has been used to preserve raw milk quality in areas where it is not possible to use mechanical refrigeration for technical and/or economic reasons.

2023年8月16日 · The biological properties of milk promote the development of microorganisms which may compromise its quality, so the use of an LPS for preserving the milk from its collection until processing is necessary.

2024年4月21日 · Lactoperoxidase systems (LPSs) can enhance the microbiological quality of raw milk when there is lack of cooling facilities. In this study, a total of 250 milk samples were collected from farmers, collectors, and factories. Experimental samples were both LPS-activated morning and overnight milk.

One of the ways of conserving milk is through the activity of natural antimicrobials existing in milk called LPS, which maintains milk integrity (Jooyandeh et al. 2011; Urtasun et al. 2017; Lara-Aguilar & Alcaine 2019).

LP system (LPS) was developed to eliminate the growth of bacterial pathogens and augment the shelf life of raw milk. The aim of this study was to evaluate the effect of activation of LPS on the growth and survival of bacterial pathogens and preserving raw milk quality.

2020年12月31日 · The objective of this review was to search the literature for studies on the lactoperoxidase system (LPS) as milk natural preservation, action mechanisms, usage methods and perspectives for the dairy industry.

2016年3月5日 · One such enzyme was lactoperoxidase (LP). It is a single polypeptide chain with a molecular weight of 77,000 – 100,000. Cow milk has 1.4 units/ml of LP, whereas buffalo milk has 0.9 units/ml. The amount of LP required for preservation is 0.5-1 mg/l, much lower than its concentration in cow milk (30 mg/l).

LP containing replacers can be produced by dry mixing a low heat treated skim milk powder of high LP content, with fat filled powder, and mineral and vitamin premixes. Extenders e.g. whey powder or other protein sources along with 'denaturing' agents such as starch may also be added.