This standard specifies the method for preventing bacterial spoilage of raw and fresh milk (including buffalo milk, the same below) by lactoperoxidase system during storage, collection and transportation to dairy processing plants after extrusion.
This standard is applicable to the technical requirements for the preservation of raw and fresh milk from putrefaction and deterioration by lactoperoxidase system.
2 Normative references
GB 268 Chemical reagent - Sodiumthiocyanate
GB 2760 Hygienic standards for uses of food additives
GB 6684 Chemical regents - 30% Hydrogenperoxide
GB 6914 Standards for the qualifications of raw and fresh milk received from farms
3 Terms
3.1 lactoperoxidase
iron-containing whey protein, code-named LP, found in milk's whey, which accounts for 1% of whey protein. The content of LP in milk is about 10~30 ug/mL, with the characteristics of relative stability to heat. Ordinary pasteurization (62℃ for 30 min or 72℃ for 15 s) cannot make it lose its vitality, but it can be destroyed at 80℃ for 2.5 s
3.2 lactoperoxidase system
antibacterial system composed of lactoperoxidase, thiocyanate and hydrogen peroxide, code-named LPS, naturally found in raw and fresh milk (including buffalo milk) and human saliva
3.3 hydrogen peroxide
strong oxidant, with the molecular formula of H2O2; the specific gravity of 100% hydrogen peroxide at 18℃ is 1.4465
3.4 sodium percarbonate
a dry, white, crystalline fine powder compound which is extremely soluble in water and can slowly release hydrogen peroxide in water, thus it is a strong oxidant. At present, it has been used as the main ingredient of milk preservative abroad, with the molecular formula 2Na2CO3·3H2O2
GB/T 15550-1995 The following standards are cited：
