Journal of Animal and Veterinary Advances
ISSN: Online 1993-601XISSN: Print 1680-5593
Abstract
Lysozyme (LZ) and lactoperoxidase (LP) activity and thiocyanate (SCN-) content were monitored in the milks of twelve individual Murrah buffalo during mid-lactation. Samples were pasteurized at low (65?C, 30min) and high (72?C, 15s) technique for evaluating heat effect on both enzymes. LP value were 2.49 ? 0.86 U.mL-1, thiocyanate level 8.64 ? 2.08 ppm and LZ activity was 424 ? 349 U.mL-1. There was difference between heat treatment on both enzymes. LZ was complete inactivated by low and high pasteurization, while LP activity showed 16% of inactivation on low pasteurization and 80% on high pasteurization. SCN- content was not modified by any heat treatment. This result shows that it is convenient to use low temperatures to preserve buffalo raw milk. LP is the most abundant enzymes in buffalo milk, while LZ has very low activity. Addition of SCN- or hydrogen peroxide can be carried out when LP is not limitation factor in buffalo milk.
How to cite this article:
Carina P. Van Nieuwenhove , Celina V. Guti?rrez , Martha S. Nu?ez and Silvia N. Gonz?lez . Lactoperoxidase and Lysozyme Activity in Buffalo Milk from Argentine.
DOI: https://doi.org/10.36478/javaa.2004.431.433
URL: https://www.makhillpublications.co/view-article/1680-5593/javaa.2004.431.433