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...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:Int J Food Sci
Prif Awduron: Al-Baarri, Ahmad Ni'matullah, Legowo, Anang Mohamad, Arum, Septinika Kurnia, Hayakawa, Shigeru
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Hindawi 2018
Pynciau:
Research Article
Mynediad Ar-lein: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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