The effect of activation of lactoperoxide system (LPS) on the quality and shelf life of in-pouch pasteurised milk

Tanzania Journal of Agricultural Sciences 2003, Vol. 6(1) : 1-12A study was conilucted to investigate the quality of pasteurised milk made from Lactoperoxidase system (LPS). activated milk. Milk LPS was activated by addition of amounts of thiocyanate (SCN) and hydrogen peroxide, (H2O2) as recommended by the Codex Alimentarius. After LPS activation, the milk was held at ambient temperature (26-27 °C) for 0.3. 6.9 and 12h before in-plastic pouch pasteurisation was done at 80 °C for 1 min, followed by cooling to 10° C. This milk was then stored under refrigerator (5 °C). Air-conditioned room (14° C) charcoal cooler cabinet (19-20 °C,), and under ambient temperature (26-27 °C. The shelf life and quality of the pasteurized milk was monitored and assessed on the basis Total Plate Count (TPC). Coliform Count (CC) pH and Clot on Boilmg (COB) tests, The LPS activation holding timw before pasteurization that gave the, highest shelf life was 3 h followed by 6 h Post LPS treatment time above 6 h at ambient temperature (26-27 °C) produced milk of more than 40.000 cfu immediately after pasteurisation. resulting into relatively shorter subsequent shelf life under all test storage conditions. Under all storage conditions throughout the experiment. LPS treated pasteurised milk performed significantly (P<0,001), better than the control. It was therefore concluded that LPS treatment was effective in enhancing the shelf life of pasteurised milk if only the milk was pasteurised within 6 h of treatment before storag

Characteristics of cheeses manufactured using pepsin from adult cattle Abomasa

Tanzania Journal of Agricultural Sciences 2001, Vol. 4(2) : 55-64The cheese making quality of pepsin extracted from adult cattle abomasa using dilute HCI (HP) and commercial vinegar (VP) was assessed using three types of cheeses namely Alpine, Tilister and Pastafilata (Pasta). The level of each extract was substituted with commercial calf rennet (CR) at 0, 25, 50, 75, 100%. Renneting time (RT) for cheese milk butterfat (%BF) and total nitrogen (%TN) losses in whey were assessed. Chemical composition and microbial quality of cheese samples obtained at different storage time intervals and their sensory quality at maturity were determined, RT and TN losses in Alpine cheses increased with increasing levels of pepsin from 41min and 0.49% in 25% pepsin to 58min, and 0.55% in 100% pepsin (HP) respectively, Chemical composition of all cheese types with different levels of HP and VP were significantly different (p 0.05). Coliform and yeast/mould counts in Tilster and Pasta cheeses were not significantly different while the Standard Plate Counts (SPC) in Tilster, and Pasta cheeses were significantly different. Sensory quality was not significantly different for smell and taste. However, bitterness in Pasta and appearance in Alpine and Pasta were significantly different (P 0.05) between levels of pepsin and types of extraction media for pepsin. HCI and vinegar extracted pepsin waa an apprqpriate renner substitute for the small scale cheese processors

Characteristics of cheeses manufactured using pepsin from adult cattle Abomasa

Tanzania Journal of Agricultural Sciences 2001, Vol. 4(2) : 55-64The cheese making quality of pepsin extracted from adult cattle abomasa using dilute HCI (HP) and commercial vinegar (VP) was assessed using three types of cheeses namely Alpine, Tilister and Pastafilata (Pasta). The level of each extract was substituted with commercial calf rennet (CR) at 0, 25, 50, 75, 100%. Renneting time (RT) for cheese milk butterfat (%BF) and total nitrogen (%TN) losses in whey were assessed. Chemical composition and microbial quality of cheese samples obtained at different storage time intervals and their sensory quality at maturity were determined, RT and TN losses in Alpine cheses increased with increasing levels of pepsin from 41min and 0.49% in 25% pepsin to 58min, and 0.55% in 100% pepsin (HP) respectively, Chemical composition of all cheese types with different levels of HP and VP were significantly different (p 0.05). Coliform and yeast/mould counts in Tilster and Pasta cheeses were not significantly different while the Standard Plate Counts (SPC) in Tilster, and Pasta cheeses were significantly different. Sensory quality was not significantly different for smell and taste. However, bitterness in Pasta and appearance in Alpine and Pasta were significantly different (P 0.05) between levels of pepsin and types of extraction media for pepsin. HCI and vinegar extracted pepsin waa an apprqpriate renner substitute for the small scale cheese processors

The effect of activation of lactoperoxide system (LPS) on the quality and shelf life of in-pouch pasteurised milk

Tanzania Journal of Agricultural Sciences 2003, Vol. 6(1) : 1-12A study was conilucted to investigate the quality of pasteurised milk made from Lactoperoxidase system (LPS). activated milk. Milk LPS was activated by addition of amounts of thiocyanate (SCN) and hydrogen peroxide, (H2O2) as recommended by the Codex Alimentarius. After LPS activation, the milk was held at ambient temperature (26-27 °C) for 0.3. 6.9 and 12h before in-plastic pouch pasteurisation was done at 80 °C for 1 min, followed by cooling to 10° C. This milk was then stored under refrigerator (5 °C). Air-conditioned room (14° C) charcoal cooler cabinet (19-20 °C,), and under ambient temperature (26-27 °C. The shelf life and quality of the pasteurized milk was monitored and assessed on the basis Total Plate Count (TPC). Coliform Count (CC) pH and Clot on Boilmg (COB) tests, The LPS activation holding timw before pasteurization that gave the, highest shelf life was 3 h followed by 6 h Post LPS treatment time above 6 h at ambient temperature (26-27 °C) produced milk of more than 40.000 cfu immediately after pasteurisation. resulting into relatively shorter subsequent shelf life under all test storage conditions. Under all storage conditions throughout the experiment. LPS treated pasteurised milk performed significantly (P<0,001), better than the control. It was therefore concluded that LPS treatment was effective in enhancing the shelf life of pasteurised milk if only the milk was pasteurised within 6 h of treatment before storag