Extension of Shelf Life of Raw Milk in Transit by Use of Lactoferrin and Lysozyme

Abstract

The aim of the study was to extend the shelf life of raw milk in transit by use of lysozyme and lactoferrin. The effects of temperature, lysozyme concentration and lactoferrin concentration on milk in transit were evaluated by measuring pH, titratable acidity and methylene blue reduction time for eight hours. From the screening tests the Pareto plots indicated lysozyme concentration and lactoferrin concentration as factors of high influence. Further experiments were carried out focusing on the two factors to determine the optimum concentrations of lysozyme and lactoferrin to maintain a constant pH and titratable acidity for 8hours. A 3D Response Surface Methodology (RSM) was used to graphically map and optimise conditions. Optimum conditions were found to be 0.5g/l and 4g/l of lactoferrin and lysozyme and lactoferrin respectively, to maintain pH at 6.7 – 6.9, titratable acidity at 0.12 and methylene blue reduction time at 10.25 hours.615minutes.