Extending Shelf Life of Indonesian Soft Milk Cheese (Dangke) by Lactoperoxidase System and Lysozyme
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 sys...
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| Format: | Article |
| Language: | English |
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Wiley
2018-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2018/4305395 |
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| author | Ahmad Ni’matullah Al-Baarri Anang Mohamad Legowo Septinika Kurnia Arum Shigeru Hayakawa |
| author_facet | Ahmad Ni’matullah Al-Baarri Anang Mohamad Legowo Septinika Kurnia Arum Shigeru Hayakawa |
| author_sort | Ahmad Ni’matullah Al-Baarri |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-7e83adbd707245cca86d0efe63829e7c |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-7e83adbd707245cca86d0efe63829e7c2025-02-03T01:21:07ZengWileyInternational Journal of Food Science2356-70152314-57652018-01-01201810.1155/2018/43053954305395Extending Shelf Life of Indonesian Soft Milk Cheese (Dangke) by Lactoperoxidase System and LysozymeAhmad Ni’matullah Al-Baarri0Anang Mohamad Legowo1Septinika Kurnia Arum2Shigeru Hayakawa3Department of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang 50275, IndonesiaDepartment of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang 50275, IndonesiaDepartment of Animal Science, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang 50275, IndonesiaDepartment of Applied Biological Sciences, Faculty of Agriculture, Kagawa University, Miki-cho 761-0795, JapanDangke, 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.http://dx.doi.org/10.1155/2018/4305395 |
| spellingShingle | Ahmad Ni’matullah Al-Baarri Anang Mohamad Legowo Septinika Kurnia Arum Shigeru Hayakawa Extending Shelf Life of Indonesian Soft Milk Cheese (Dangke) by Lactoperoxidase System and Lysozyme International Journal of Food Science |
| title | Extending Shelf Life of Indonesian Soft Milk Cheese (Dangke) by Lactoperoxidase System and Lysozyme |
| title_full | Extending Shelf Life of Indonesian Soft Milk Cheese (Dangke) by Lactoperoxidase System and Lysozyme |
| title_fullStr | Extending Shelf Life of Indonesian Soft Milk Cheese (Dangke) by Lactoperoxidase System and Lysozyme |
| title_full_unstemmed | Extending Shelf Life of Indonesian Soft Milk Cheese (Dangke) by Lactoperoxidase System and Lysozyme |
| title_short | Extending Shelf Life of Indonesian Soft Milk Cheese (Dangke) by Lactoperoxidase System and Lysozyme |
| title_sort | extending shelf life of indonesian soft milk cheese dangke by lactoperoxidase system and lysozyme |
| url | http://dx.doi.org/10.1155/2018/4305395 |
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