The Impact of the Sodium Thiocyanate on Preserving the Raw Cow Milk

• Main Authors: Najim Hadi Najim, Mohamed Khadum Wali
• Format: Article
• Language: Arabic
• Published: University of Al-Qadisiya 2015-12-01
• Series: Al-Qadisiyah Journal For Agriculture Sciences
• Subjects: lactoperoxidase system; cows; sodium thiocyanate; coliform counts
• Online Access: https://jouagr.qu.edu.iq/article_108692_f50d5c671151ad0ea9b86911c2773178.pdf

The present study is planned to evaluate the keeping quality of raw milk by activation of its natural lactoperoxidase system (LPS) at about 3 h of the morning milking. The raw milk samples (about one liter each) are collected from the animal field of college veterinary university of Baghdad. The present study shows the significant increase (p˂0.05) in the total aerobic bacterial counts and coliform counts of control milk samples under storage temperatures. The average mean log value of total aerobic bacterial count increases significantly in the control milk samples from the starting initial count of 6.757 to 9.158 and 8.259 cfu/ml after 48 h of milk storage at ambient and refrigeration temperatures respectively. There is significant reduction from 9.158±0.379 cfu/ml in the control milk sample to 6.593±0.126 cfu/ml in stabilized milk sample that storage at ambient temperature and from 8.259±0.135 cfu/ml to 6.266±0.125 cfu /ml in control milk sample storage at refrigerated temperature after 48hours. Average mean log value of coliform count is increased significantly in the control milk samples from the starting initial count of 4.852 to 7.387 and 6.933 cfu/ml after 48 hours of milk storage at ambient and refrigeration temperatures respectively . There is significant reduction from 7.387±0.053 cfu/ml in the control milk sample to 4.852±0.170 cfu/ml in stabilized milk sample that storage at ambient temperature and from 6.933±0.177 cfu/ml to 5.066±0.061 cfu/ml in control milk sample storage at refrigerated temperature after 48hours.