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

Al-Baarri, Ahmad Ni’matullah; Legowo, Anang Mohamad; Arum, Septinika Kurnia; Hayakawa, Shigeru

doi:10.1155/2018/4305395

Cited by 25 publications

(21 citation statements)

References 34 publications

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“…Its activation is represented by SCNoxidation by H 2 O 2 , and this oxidation is catalysed by LP. The products of this reaction are hypothiocyanic acid (HOSCN) and hypothiocyanate ion (OSCN -), the compounds that have antimicrobial characteristics (Seifu et al 2005;Bafort et al 2014;Al-Baarri et al 2018). These reactions are described in Figure 1.…”

mentioning

confidence: 99%

Lactoperoxidase system in the dairy industry: Challenges and opportunities

Silva¹,

Oliveira²,

Silva³

et al. 2020

Czech J. Food Sci.

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The objective of this review was to search the literature for studies on the lactoperoxidase system (LPS) as milk natural preservation, action mechanisms, usage methods and perspectives for the dairy industry. A comprehensive literature review approach was conducted for collecting evidence in scientific publications. The biological properties of milk promote the development of microorganisms which compromise its quality, therefore demanding the use of techniques for preserving the milk matrix from its collection until processing. Within this context, LPS could represent an alternative to guarantee the safety of this food in are as where refrigeration is not possible; in addition, studies on applying this system in the dairy industry have been explored, as is the case in the test for verifying pasteurisation efficiency according to determining the lactoperoxidase enzyme activity. Natural antimicrobial properties of LPS make it a promising alternative for the industrial preservation and processing of milk, especially when considering the current quality standard demanded by the market. However, the potential of LPS as a biopreservative is still little technically and scientifically explored, which implies the need to develop new studies.

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mentioning

confidence: 99%

Lactoperoxidase system in the dairy industry: Challenges and opportunities

Silva¹,

Oliveira²,

Silva³

et al. 2020

Czech J. Food Sci.

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“…On its own, fat has low waterholding capacity, though it impedes syneresis when occluded in the casein network. Fat globules physically limit the aggregation of paracasein, resulting in less matrix contraction and reduced moisture expulsion (Al-Baarri et al, 2018).…”

Section: Characterization Of the Initial Productmentioning

confidence: 99%

Formulation of low-fat cheese analogue from sweet corn extract using papain and lime extract as coagulant

Aini¹,

Sustriawan²,

Prihananto³

et al. 2020

Food Res.

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Cheese is not only created using cow's milk and can also be made from a mixture of vegetable extracts, including corn extract. Cheese from corn extract has the advantages of low-fat and high-carotene. Notably, papain can be used as a coagulant in the production of cheese analogue, while maltodextrin functions to increase volume and total solids for greater yield. The objectives of the present study was 1) to optimize the formula composition between lime extract, papain, and maltodextrin to create a cheese analogue from sweet corn extract with high yield and protein as well as good sensory properties, 2) to study the physicochemical and sensory characteristics of the cheese analogue using the optimal formula, and 3) to compare analog cheese from corn milk to cow's milk cheese. The experimental design involved response surface methodology with three factors (lime extract, papain, and maltodextrin). The results of the study produced the optimal cheese analogue formula from corn extract with the addition of lime extract (2.283%), papain (0.022%), and maltodextrin (15%). The characteristics of this cheese analogue include a yield of 20.3%; pH of 5.4; 14oBrix soluble solids; water content of 65.3%; protein content of 13.5%; total-carotene of 544.4 ppm and of fat content 4.6%. The cheese analogue has sensory characteristics of soft texture, the ability to spread evenly, the typical color of cheese (i.e. yellowish-white), and was preferred by panelists. Cheese analogue has protein content of 7.1%, fat content of 4.55%, total carotene of 544.4 mg/g, cholesterol 0.02 mg/g; while commercial cheese from cow’s milk has protein content 6.3%, fat content 24.53%, total carotene 5.32 mg/g and cholesterol 0.19 mg/g. Thus, sweet corn can potentially be used as a raw material for producing low-fat cheese analogues.

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“…Lactoperoxidase (LPO) was developed to inhibit the growth of foodborne pathogens in various foods and thus improve their shelf life [1, 2]. Lactoperoxidase derived from bovine milk has been shown to generate beneficial effects as a bactericidal and bacteriostatic agent [1, 3].…”

Section: Introductionmentioning

confidence: 99%

“…Biopreservation using the LPO system could offer an additional hurdle to improve the shelf life of various food products such as fruit [9], chicken meat [10], duck meat [11], cheese [12], and local food products such as dangke [2, 13]. However, slight inhibition of pathogenic bacteria also appeared in fresh milk.…”

Section: Introductionmentioning

confidence: 99%

“…Other researchers reported the slight reduction of below 1 log CFU/ml in fresh milk treated with the lactoperoxidase system [14]. It was understood that lactoperoxidase antimicrobial activity might be enhanced using lysozyme [2], beta carotene [15, 16], ectoine [17], alpha tocopherol [18], and chitosan [19], but it was inhibited by several compounds such as hydrogen peroxide and thiocyanate in excess amounts [20–22] and indigenous milk compounds such as casein [23] and saccharides [24]. It was then presumed that the removal of casein and lactose from the milk enabled the use of lactoperoxidase to reduce the population of bacteria in fresh milk.…”

Section: Introductionmentioning

confidence: 99%

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Enhanced Antibacterial Activity of Lactoperoxidase–Thiocyanate–Hydrogen Peroxide System in Reduced-Lactose Milk Whey

Al-Baarri

Damayanti

Legowo

et al. 2019

International Journal of Food Science

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The product of the lactoperoxidase system (LPOS) has been developed as a preservative agent to inhibit foodborne bacteria, but its action was, heretofore, limited to several original compounds in milk. This research was conducted to analyze the application of the lactoperoxidase system against Escherichia coli in fresh bovine milk and its derivative products to determine the strength of antibacterial activity. Lactoperoxidase was purified from bovine whey using the SP Sepharose Big Beads Column. The enzymatic reaction involving lactoperoxidase, thiocyanate, and hydrogen peroxide was used to generate the antibacterial agent from LPOS. This solution was then added to milk, skimmed milk, untreated whey, reduced-LPO whey, reduced-lactose whey, and high-lactose solution containing E. coli at an initial count of 6.0 log CFU/mL. LPOS showed the greatest reduction of bacteria (1.68 ± 0.1 log CFU/mL) in the reduced-lactose whey among the products tested. This result may lead to a method for enhancement of the antimicrobial activity of LPOS in milk and derived products.

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

Cited by 25 publications

References 34 publications

Lactoperoxidase system in the dairy industry: Challenges and opportunities

Lactoperoxidase system in the dairy industry: Challenges and opportunities

Formulation of low-fat cheese analogue from sweet corn extract using papain and lime extract as coagulant

Enhanced Antibacterial Activity of Lactoperoxidase–Thiocyanate–Hydrogen Peroxide System in Reduced-Lactose Milk Whey

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