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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Veröffentlicht in:Int J Food Sci
Hauptverfasser: Al-Baarri, Ahmad Ni'matullah, Legowo, Anang Mohamad, Arum, Septinika Kurnia, Hayakawa, Shigeru
Format: Artigo
Sprache:Inglês
Veröffentlicht: Hindawi 2018
Schlagworte:
Research Article
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6000877/
https://ncbi.nlm.nih.gov/pubmed/29955597
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2018/4305395
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