Czech J. Food Sci., 2020, 38(6):337-346 | DOI: 10.17221/103/2020-CJFS

Lactoperoxidase system in the dairy industry: Challenges and opportunitiesReview

Emmanuelle Silva1, Juliana Oliveira ORCID...*,2, Yhelda Silva1, Stela Urbano1, Danielle Sales3, Edgar Moraes4, Adriano Rangel1, Katya Anaya5
1 Department of Animal Science, Federal University of Rio Grande do Norte (UFRN), Macaíba, Rio Grande do Norte, Brazil
2 Department of Animal Science, Federal University of Campina Grande (UFCG), Patos, Paraíba, Brazil
3 Department of Animal Science, Paulista State University of Júlio de Mesquita Filho (UNESP), Jaboticabal, São Paulo, Brazil
4 Chemistry Institute, Federal University of Rio Grande do Norte (UFRN), Natal, Rio Grande do Norte, Brazil
5 Faculty of Health Sciences of Trairi, Federal University of Rio Grande do Norte (UFRN), Santa Cruz, Brazil

The objective of this review was to search the literature for studies on the lactoperoxidase system (LPS) as milk natural preservation, action mechanisms, usage methods and perspectives for the dairy industry. A comprehensive literature review approach was conducted for collecting evidence in scientific publications. The biological properties of milk promote the development of microorganisms which compromise its quality, therefore demanding the use of techniques for preserving the milk matrix from its collection until processing. Within this context, LPS could represent an alternative to guarantee the safety of this food in are as where refrigeration is not possible; in addition, studies on applying this system in the dairy industry have been explored, as is the case in the test for verifying pasteurisation efficiency according to determining the lactoperoxidase enzyme activity. Natural antimicrobial properties of LPS make it a promising alternative for the industrial preservation and processing of milk, especially when considering the current quality standard demanded by the market. However, the potential of LPS as a biopreservative is still little technically and scientifically explored, which implies the need to develop new studies.

Keywords: antimicrobial system; conservation; enzyme; milk quality; raw milk

Published: December 31, 2020  Show citation

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Silva E, Oliveira J, Silva Y, Urbano S, Sales D, Moraes E, et al.. Lactoperoxidase system in the dairy industry: Challenges and opportunities. Czech J. Food Sci. 2020;38(6):337-346. doi: 10.17221/103/2020-CJFS.
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