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Extending Shelf Life of Indonesian Soft Milk Cheese (Dangke) by Lactoperoxidase System and Lysozyme
Joint Authors
Al-Baarri, Ahmad Ni’matullah
Legowo, Anang Mohamad
Hayakawa, Shigeru
Arum, Septinika Kurnia
Source
International Journal of Food Science
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-7, 7 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-05-31
Country of Publication
Egypt
No. of Pages
7
Abstract EN
Dangke, a type of fresh soft cheese made of bovine and buffalo milk, is a traditional dairy product used in South Sulawesi, Indonesia.
It is prepared from fresh milk using the conventional method, which easily destroys the quality.
This study was conducted to assess whether using lactoperoxidase system and lysozyme as preservative agents could suppress the growth of bacteria in dangke.
The pH value, total microbial count, and hardness of dangke were determined to measure the quality.
Lactoperoxidase and lysozyme were purified from fresh bovine milk, and their purity was confirmed using SDS-PAGE.
The combination of lactoperoxidase system and lysozyme was able to remarkably suppress the total microbial count in dangke from 7.78±0.67 to 5.30±0.42 log CFU/ml during 8 h of storage at room temperature.
Preserving dangke in this enzyme combination affected its hardness, but there was no remarkable change in the pH value.
Results of this study may provide knowledge to utilize a new method to preserve the quality of dangke.
American Psychological Association (APA)
Al-Baarri, Ahmad Ni’matullah& Legowo, Anang Mohamad& Arum, Septinika Kurnia& Hayakawa, Shigeru. 2018. Extending Shelf Life of Indonesian Soft Milk Cheese (Dangke) by Lactoperoxidase System and Lysozyme. International Journal of Food Science،Vol. 2018, no. 2018, pp.1-7.
https://search.emarefa.net/detail/BIM-1172581
Modern Language Association (MLA)
Al-Baarri, Ahmad Ni’matullah…[et al.]. Extending Shelf Life of Indonesian Soft Milk Cheese (Dangke) by Lactoperoxidase System and Lysozyme. International Journal of Food Science No. 2018 (2018), pp.1-7.
https://search.emarefa.net/detail/BIM-1172581
American Medical Association (AMA)
Al-Baarri, Ahmad Ni’matullah& Legowo, Anang Mohamad& Arum, Septinika Kurnia& Hayakawa, Shigeru. Extending Shelf Life of Indonesian Soft Milk Cheese (Dangke) by Lactoperoxidase System and Lysozyme. International Journal of Food Science. 2018. Vol. 2018, no. 2018, pp.1-7.
https://search.emarefa.net/detail/BIM-1172581
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1172581