MEET STABILAK 2018-04-12T17:14:39+00:00

PROTECT MILK WITH STABILAK

Lactoperoxidase system activator & Natural Antibacterial System

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HOW DOES STABILAK HELP THE DAIRY INDUSTRY?

In countries with an advanced dairy industry, immediate cooling protects the bacterial quality of raw milk and prevents spoilage. However, cooling is rarely a preservation technique applicable to small producers in milk producing areas of developing countries, due to lack of reliable electricity supply or economic constraints.

Activation of the lactoperoxidase system with STABILAK protects the bacterial quality of milk and prevents deterioration, it is cheap, easy, effective and safe to use, and also applicable in developing countries with a minimum of training requirements.

The use of the STABILAK allows to expand the current and potential areas of milk collection, which are currently limited by the lack of milk infrastructure, for example, access roads and electricity.

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Its use is approved by CODex, and the Joint FAO / WHO Expert Committee on Food Additives (JECFA) carried out and evaluated 15 years of field experiments in developed and developing countries. Once these substantial and in-depth studies were completed, the FAO / WHO Expert Committee on Food Additives approved a guide for the use of an alternative milk preservation method based on the activation of the natural enzymatic antibacterial complex in milk (Lactoperoxidase system).

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Why Stabilak?

The use of the STABILAK allows to expand the current and potential areas of milk collection, which are currently limited by the lack of milk infrastructure, for example, access roads and electricity. Processing protected milk with Stabilak produces dairy products of better quality, higher yield and product life. It has been scientifically demonstrated that the activation of sLp with STABILAK maintains stable dairy components during the first hours what inhibits the proteolysis effect and the fermentation of lactose due to the reduction of secretion of enzymes of microbial origin to the environment.

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1.

Support the agricultural economy of the most remote areas from urban centers, or areas that do not have adequate infrastructure.
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2.

Decrease the risk of diseases caused by pathogenic microorganisms
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3.

Allow a better use of milk and its derivatives, increasing the amount of food for the population.
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4.

Provide the possibility of initiating and developing new dairy plans, without the need for refrigeration.
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What is the Lactoperoxidase System and How Does It Work?

This powerful antibacterial system is found naturally in various body fluids, including tears, saliva, and gastric juice. The essential components for the system, namely, are the enzyme lactoperoxidase, the thiocyanate and the reactive oxygen. In freshly milked milk the antibacterial activity is quite weak and lasts up to two hours because the milk contains only suboptimal levels of the thiocyanate ion and reactive oxygen.

1.

Open an envelope of  STABILAK 1 and add the contents to the milk

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2.

Shake for 1 minute

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3.

Now open an envelope of  STABILAK 2 and pour the contents into the milk.

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4.

Shake the milk again for 2 minutes … Ready

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ANIMAL PROTECTION

Regarding animal production, Reiter et al. (1981) verified the weight gain of calves fed raw milk to which thiocyanate and hydrogen peroxide had been added. It is thought that lactoperoxidase may favor the colonization of the intestine by the lactic fleet, to the detriment of pathogenic bacteria such as E. coli, Salmonella or Campylobacter.

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Activation of the Lactoperoxidase System

Lactoperoxidase is an enzyme that is naturally present in raw milk. Lactoperoxidase has no antibacterial effect by itself but has the ability to oxidize the thiocyanate ion (SCN-) in the presence of reactive oxygen (these components also exist naturally in tears, saliva and gastric juices).

FREQUENT QUESTIONS.

What is the Stabilak? 2018-04-10T21:58:02+00:00

It is an activator of the lactoperoxidase system, potent natural antibacterial system found in the raw milk of all mammals. The lactoperoxidase system once activated has a bactericide-bacteriostatic effect against the contaminating bacteria of milk. This system is composed of the enzyme lactoperoxidase, thiocyanate and reactive oxygen, naturally present in milk in varying concentrations, depending on the given diet and the species, breed of the animal.

Why does FAO Promote LP-s? 2018-04-10T23:50:16+00:00

Milk represents one of the fastest income returns for small-scale farmers. It is a key element for household food security. The generation of surplus milk generates income for women and children who generally take care of the animals that produce milk, such as goats, sheep, and cows. Frequently, milk generates the only regular income for rural families and, therefore, it is essential for their survival. In remote areas, small-scale milk producers face a major problem accessing distant markets where there is a high demand for fresh milk of good quality. In general, milk can be transported without refrigeration for up to 20 km but after a certain period it will begin to deteriorate. Accumulates set and the milk quickly becomes useless.

The Codex guideline states that:

“This method should be used when refrigeration of raw milk is not feasible” and should be used “when technical, economic and / or practical reasons do not allow the use of refrigeration facilities to maintain the quality of raw milk. System in areas that lack an adequate infrastructure for the collection of liquid milk, would guarantee the production of milk as an innocuous and healthy food, which otherwise would be virtually impossible “.

In countries with an advanced dairy industry, cooling protects the bacterial quality of raw milk and prevents spoilage. However, cooling is rarely a preservation technique applicable to small producers in milk producing areas of developing countries due to lack of reliable electricity supply or economic constraints.

What is the Lactoperoxidase enzyme? 2018-04-10T21:57:24+00:00

Lactoperoxidase is an enzyme that is naturally present in raw milk. Lactoperoxidase has no antibacterial effect by itself but has the ability to oxidize the thiocyanate ion (SCN-) in the presence of reactive oxygen (these components also exist naturally in tears, saliva and gastric juices).

The resulting chemical compound has an antibacterial effect in raw milk, inhibiting the (bacteriostatic) growth of some species such as streptococci and lactobacilli while having a bactericidal effect against some gram-negative bacteria (killer bacteria), ie, Escherichia coli, pseudomonas, etc.

Is it safe for human and animal health? 2018-04-10T21:57:18+00:00
The Joint FAO / WHO Expert Committee on Food Additives (JECFA) carried out and evaluated 15 years of field experiments in developed and developing countries. Once these substantial and in-depth studies were completed, the FAO / WHO Expert Committee on Food Additives approved a guide for the use of an alternative milk preservation method based on the activation of the natural enzymatic antibacterial complex in milk (Lactoperoxidase system).
The lactoperoxidase system is a natural component of saliva and gastric juice in humans and, consequently, is non-toxic when used in accordance with the Guidelines of the Codex Alimentarius Commission (See Guidelines for the conservation of raw milk through the use of the lactoperoxidase system (CAC / GL 13-1991)).

Other sources of information include the Thirty-Fifth Report of the Joint FAO / WHO Committee about Food Additives about “Evaluation of certain food additives and contaminants”, Technical Report Series 789, WHO, 1990.

There is no effect in lactating animals since the treatment is carried out only after the milk has been extracted from the teat.

Does it affect the subsequent processing of the milk? 2018-04-10T21:58:47+00:00

One of the main advantages of the system is the self-limited nature of the effect of Lactoperoxidase on time and temperature. As described in the guide of the Codex Alimentarius Commission (CAC), the effect is limited to 7-8 hours at an ambient temperature of 30ºC. As always, the milk that is going to be consumed fresh must be pasteurized. (See the WHO Golden Rules for the preparation of safe foods)

Raw milk that has been treated with LP-s can be used for further processing. However, it is important to consider the time-temperature relationship of the activity of the lactoperoxidase enzyme as described in the guide. Recent field trials conducted in Ghana indicated that the quality of the product was higher in the milk treated with LP.

What is the cost of LP-s treatment per liter of milk? 2018-04-10T22:01:32+00:00

The cost of LP-s treatment of raw milk is approximately US $ 0.006 per liter of milk. The benefit will be access to the market due to the safe and effective conservation of the milk. With the adoption of the system, the family income of the dairy industry can increase by an estimated 40% due to the reduction of post-harvest losses and the increase in production.

Can STABILAK be combined with cooling? 2018-04-10T22:03:28+00:00

Yes:
– In all the hot milks that make up the route
– In the hot milks that come from further away
– In the total volume of the reception center, once the storing is completed and cooling is slow
– In hot and cold milk mixtures.

Does it Improve the milk of low hygienic quality? 2018-04-10T22:05:28+00:00

The general effect of LP-s is bacteriostatic in fresh raw milk. It is important that the system is applied / reactivated within two hours after milking so that it has full effect before there is a proliferation of bacterial activity in the raw milk. Recent scientific research also indicates that LP-s also have a slight destructive effect on Escherichia coli. The system cannot improve the bacterial quality of the milk but maintains the bacterial quality of the milk.

Can it be used in all types of milk? 2018-04-10T22:09:41+00:00

Although the Codex directive refers to “(bovine and buffalo) raw milk “, LP-s has also been shown to be effective in the conservation of other types of milk, including camelids. Additional research through a broad….

http://www.fao.org/ag/againfo/themes/documents/lps/dairy/mpv/lactoperoxidase/faqanswer.htm 17/2/18 09A51 Page 2 of 4 number of species of infants is ongoing and we hope that other species will be included in the guideline in the coming years.

CONCRETE RESULTS.

Scientific studies have concluded that the activation of the LP system maintains stable acidity titrated from cow’s milk, within the internationally accepted ranges lower than 0.18g% of dairy acid, for a minimum of 8 hours, enough time to make the preparation of the raw material and perform the procedure.

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