**7. Methods to inhibit or inactivate raw milk-associated bacteria**

Chemical (addition of CO2, considered as safe), biochemical (the activated lactoperoxidase system, LPS) or physical (HHP, UHPH and LTP)-based treatments are presently in use or still under evaluation (**Table 2**).

LPS is recommended by the FAO, where economic or technical constraints prevent the use of cooling facilities: following the addition of SCN<sup>−</sup> and H2O2, the shelf life of raw milk can be extended for 7–8 h under tropical conditions [47, 48].


### **Table 2.**

*Methods to tackle bacteria in raw milk.* 
