International Journal of Food Science · 2018 · 30 citations · 24 references
AgricultureDairy ScienceFood ScienceFood MicrobiologyFood PreservationMilk QualityCheese Quality EvaluationDairy Product PreservationDairy Product Shelf LifeFresh CheeseMilk MicrobiologyMilk PhBovine Milk EnzymesEnzyme Activity During Milk StorageMicrobiological Quality TestingMilk Quality PreservationPreservative AgentsRoom-temperature StorageShelf LifeShelf Life Quality
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.
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Agnieszka Bera, Silvia Herbert, Andreas Jakob et al. · Molecular Microbiology · 2004 · 485 citations · Full text
P. J. Wood, Michael Beer, G. Butler · British Journal Of Nutrition · 2000 · 271 citations · Full text