Extending Shelf Life of Indonesian Soft Milk Cheese (Dangke) by Lactoperoxidase System and Lysozyme

Dangke, a type of fresh sof cheese made of bovine and bufalo 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. Tis study was conducted to assess whether using lactoperoxidase system and lysozyme as preservative agents could suppress the growth of bacteria in dangke. Te pH value, total microbial count, and hardness of dangke were determined to measure the quality. Lactoperoxidase and lysozyme were purifed from fresh bovine milk, and their purity was confrmed using SDS-PAGE. Te 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 afected 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.