Influence of breed, animal, and days of lactation on lactoperoxidase system components in goat milk
Lactoperoxidase and thiocyanate content in goat milk from two Spanish breeds throughout 5 mo of lactation has been investigated. Mean lactoperoxidase for milk from Verata and Murciano-Granadina goats was .95 and 2.15 units/ ml, respectively. Very low concentrations, .03 units/ml for Verata and .20 units/ml for Murciano-Granadina, were found for the first 24 h after kidding. Highest concentrations were detected at the end of lactation (135 to 150 d) for Verata and in midlactation (60 to 75 d) for Murciano-Granadina goats. Mean thiocyanate content was 5.76 ppm for Verata goats, without a distinct maximum throughout lactation, and 3.20 ppm for Murciano-Granadina goats, with maximum levels at final lactation stages. Activation of the lactoperoxidase system might be a useful procedure in preserving raw goat milk quality by addition of low levels of thiocyanate and hydrogen peroxide. © 1991, American Dairy Science Association. All rights reserved.
| Main Authors: | , , , , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Elsevier
1991
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| Subjects: | Lactoperoxidase, Thiocyanate, Goat milk, |
| Online Access: | http://hdl.handle.net/20.500.12792/4794 http://hdl.handle.net/10261/289654 |
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| Summary: | Lactoperoxidase and thiocyanate content in goat milk from two Spanish breeds throughout 5 mo of lactation has been investigated. Mean lactoperoxidase for milk from Verata and Murciano-Granadina goats was .95 and 2.15 units/ ml, respectively. Very low concentrations, .03 units/ml for Verata and .20 units/ml for Murciano-Granadina, were found for the first 24 h after kidding. Highest concentrations were detected at the end of lactation (135 to 150 d) for Verata and in midlactation (60 to 75 d) for Murciano-Granadina goats. Mean thiocyanate content was 5.76 ppm for Verata goats, without a distinct maximum throughout lactation, and 3.20 ppm for Murciano-Granadina goats, with maximum levels at final lactation stages. Activation of the lactoperoxidase system might be a useful procedure in preserving raw goat milk quality by addition of low levels of thiocyanate and hydrogen peroxide. © 1991, American Dairy Science Association. All rights reserved. |
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