摘要：In this study, enhancing the keeping quality of raw sheep milk was attempted by the addition of hydrogen peroxide in two different concentrations (100 ppm and 400 ppm), the activation of the lactoperoxidase (LP) system by adding two different concentrations (ppm) in equimolar ratios of thiocyanate and hydrogen peroxide (20:20 and 60:60) and cooling. Control (without additive), hydrogen peroxide treated and LP activated samples were kept at 20 ± 1 oC and 35 ± 1°C for 15 hours whereas the cooled milk was kept at 5 ± 1°C. For the same period titratable acidity, resazurin test, rennet coagulation time and starter culture activity were determined in milk samples at 3 hours intervals. The results showed that a significant improvement in enhancing the keeping quality of raw sheep milk could be obtained by the activation of the LP-system and the addition of hydrogen peroxide. But cooling was the best method for the preservation of raw sheep milk.
