Aparicio M A, Peralta L M, García H S
Centro de Graduados, Instituto Tecnológico de Veracruz, Mexico.
Arch Latinoam Nutr. 1986 Dec;36(4):725-33.
The antimicrobial ability of the lactoperoxidase system was increased by the addition of larger amounts of the thiocyanate and hydrogen peroxide at levels above those suggested by other authors. Results of laboratory and field trials revealed that the potentialized system was able to preserve poor-quality raw milk for longer periods of time, at "tropical" temperatures, than when used as recommended previously. It was possible to preserve some milks at 20 degrees C for more than one day, without diminishing their overall quality. At 36 degrees C, the milks did not show acidity development for about 10 hours. Tests conducted under real collection and transportation conditions validated these findings. It was therefore proved that the system can be used practically and that its bactericidal/bacteriostatic effect on the spoilage flora of milk can be increased in order to overcome the particularly adverse conditions of milk handling in the tropics.
通过添加比其他作者建议量更多的硫氰酸盐和过氧化氢，乳过氧化物酶系统的抗菌能力得到了增强。实验室和现场试验结果表明，与之前按推荐使用时相比，经过强化的该系统能够在“热带”温度下将质量较差的原料奶保存更长时间。有些牛奶在20摄氏度下能够保存一天以上，且整体质量没有下降。在36摄氏度时，牛奶在约10小时内没有出现酸度增加的情况。在实际采集和运输条件下进行的测试验证了这些发现。因此证明该系统具有实际应用价值，并且可以增强其对牛奶腐败菌群的杀菌/抑菌作用，以克服热带地区牛奶处理过程中特别不利的条件。
