The lactoperoxidase system (LP-system) is an acceptable chemical method for raw milk preservation, especially in rural areas where refrigeration facilities are absent to farmers. Milk production in most African countries is dominated by small-scale traditional production systems using low yielding local breeds. Therefore, processors who operate in such situations must rely on small volumes of milk from many farmers. Application of the LP-system prolongs the shelf life of raw milk and also encourages grouping of farmers hence facilitating milk collection by processors. The application of the LP-system is a recent preservation method for milk in many African countries whose efficiency has been proven. Therefore, need arose for further studies on the influence of this method on milk processing as well as the quality dairy products. The LP-system was activated by adding 10 ppm sodium thiocyanate and 8.5 ppm sodium per-carbonate to fresh milk.