Influence of Breed, Animal, and Days of Lactation on Lactoperoxidase System Components in Goat Milk

¹ Departamento de Producción y Tecnología de Alimentos, Instituto Nacional de Investigaciones Agrarias, Apartado 8111, 28080 Madrid, Spain

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.

Key Words: lactoperoxidase • thiocyanate • goat milk

Submitted on June 4, 1990
Accepted on August 13, 1990