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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Detalles Bibliográficos
Autores principales: Al-Baarri, Ahmad Ni'matullah, Legowo, Anang Mohamad, Arum, Septinika Kurnia, Hayakawa, Shigeru
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6000877/
https://www.ncbi.nlm.nih.gov/pubmed/29955597
http://dx.doi.org/10.1155/2018/4305395

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6000877/
https://www.ncbi.nlm.nih.gov/pubmed/29955597
http://dx.doi.org/10.1155/2018/4305395

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