Laktoperoksidaz/Tiyosiyanat/Hidrojen Peroksit (LP) Sisteminin Aktivasyonuyla Korunmuş Sütler ile Bunlardan Üretilen Teleme ve Kaşar Peynirlerinin Mikrobiyolojik Özellikleri

In this study,  milks that contained 20:20 ppm (A) and 60:60 ppm (B) SCN-:H2O2 were kept at 30 oC and for the Control (K) study one part one of milk without addition of SCN-:H2O2 was kept at 4 oC for 8 hours. Afterwards Kasar cheeses were produced by using these milks. Microbiological analysis were varied out on milks at the beginning and at the end of the holding period for 8 hours and teleme and during the 1., 30., 60. and 90. days of storage on Kasar cheeses. According to the results, standard plate count, coliform and psikrotrof counts and yeast/mould count were all affected by levels of SCN-:H2O2 used for activation. Activation of LP system by the addition of 20:20 ppm SCN-:H2O2 on the preservation of raw milk at 30 oC for 8 hours has the same effect as cooling (4 oC). The antibacterial effect of LP system increases with the increasing concentrations of SCN-:H2O2