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dc.contributor.authorKamau, P.M.N
dc.contributor.authorLamuka, P.O
dc.contributor.authorWangoh, J
dc.date.accessioned2019-09-23T13:59:51Z
dc.date.available2019-09-23T13:59:51Z
dc.date.created2017-12-20 00:02
dc.date.issued2010-12-16
dc.identifieroai:ojs.ajol.info:article/62897
dc.identifierhttp://www.ajol.info/index.php/ajfand/article/view/62897
dc.identifier10.4314/ajfand.v10i10.62897
dc.identifier.urihttp://hdl.handle.net/20.500.12424/55400
dc.description.abstractThe use of lactoperoxidase system (LP-system) in temporary preservation of raw milk has been found useful particularly in places where refrigeration is not feasible. The activity of this system, however, varies from species to species and there are no reports on its effect in camel milk. This study was conducted to investigate the preservative effect of the LP-system on raw camel milk. Camel milk samples were obtained from Kajiado, Isiolo and Nanyuki districts, Kenya and LP-system was activated by the addition of hydrogen peroxide (H2O2) to a concentration of 8.5ppm Changes in total viable bacterial counts and titratable acidity in LP-activated and nonactivated (control) camel milk were then determined during storage at 10, 20 and 30oC. The combined effect of increasing levels of thiocyanate (NaSCN) and hydrogen peroxide (H2O2 ) on antibacterial activity of LP-system in raw camel milk was investigated at 30ºC by monitoring changes in total viable bacterial counts and lactic acid development in raw camel milk at NaSCN:H2O2 concentrations ratios of 0, 10:10, 20:20, 30:30 and 40:40ppms. Natural concentration of thiocyanate occurring in the camel milk from the three districts ranged from 9.7 to 36.4 mg/l and respective districts were significantly different (p
dc.format.mediumapplication/pdf
dc.language.isoeng
dc.publisherRural Outreach Program (Kenya)
dc.relation.ispartofhttp://www.ajol.info/index.php/ajfand/article/view/62897/50796
dc.rightsCopyright for articles published in this journal is retained by the journal.
dc.sourceAfrican Journal of Food, Agriculture, Nutrition and Development; Vol 10, No 10 (2010)
dc.subjectLactoperoxidase system, preservation, camel milk
dc.titleEffect of lactoperoxidase-thiocyanate-hydrogen peroxide system and storage temperature on keeping quality of raw camel milk
dc.typeinfo:eu-repo/semantics/article
ge.collectioncode1681-9608
ge.dataimportlabelOAI metadata object
ge.identifier.legacyglobethics:12290163
ge.identifier.permalinkhttps://www.globethics.net/gel/12290163
ge.lastmodificationdate2017-12-20 00:02
ge.lastmodificationuseradmin@pointsoftware.ch (import)
ge.submissions0
ge.oai.exportid149511
ge.oai.repositoryid224
ge.oai.setnameArticles
ge.oai.setspecajfand:ART
ge.oai.streamid2
ge.setnameGlobeEthicsLib
ge.setspecglobeethicslib
ge.linkhttp://www.ajol.info/index.php/ajfand/article/view/62897


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