Abstract
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 system and lysozyme as preservative agents could suppress the growth of bacteria in dangke. The pH value, total microbial count, and hardness of dangke were determined to measure the quality. Lactoperoxidase and lysozyme were purified from fresh bovine milk, and their purity was confirmed using SDS-PAGE. The 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 affected 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.
Highlights
Dangke, a type of fresh soft cheese, is a traditional dairy product available in Enrekang Regency, South Sulawesi province, Indonesia
LPOS, lysozyme, and the combination of LPOS + lysozyme were able to decrease the population of bacteria at 0 h of storage to almost 1.20, 2.08, and 1.76 log CFU/ml, respectively, when compared to the total bacterial count in dangke immersed in sterile pure water as control
LPOS, lysozyme, and the combination of LPOS + lysozyme were able to inhibit the growth of microbes in dangke stored for 8 h
Summary
A type of fresh soft cheese, is a traditional dairy product available in Enrekang Regency, South Sulawesi province, Indonesia. The nutrient content of dangke in %w/w comprises 55% water, 23.8% protein, 14.8% fat, and 2.1% ash [1] It is produced by heating fresh milk and adding papaya latex to precipitate casein. Lysozyme has been used as an antimicrobial and an antiviral in food and pharmaceutical industries [22], where it causes inhibition of the growth of pathogenic bacteria and could extend the shelf life of food. It is used in the preservation of fruits, vegetables, beans, tofu, curd, meat, sausages, salads, and semi-hard-type cheese such as Edam, Gouda, and some Italian cheese. This experiment might provide knowledge to utilize a new method for extending the shelf life of dangke using natural LPOS and lysozyme
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