Abstract
Abstract Three types of fermented milk were prepared using either Lactobacillus bulgaricus, Streptococcus thermophilus , or their mixed culture. Five mgkg −1 of lactoperoxidase (LPO) suppressed acid production in the yoghurts during refrigerated storage. The most effective suppression was observed with the mixed starter culture. Addition of LPO did not affect the incubation time at 41 °C except for the L. bulgaricus single culture. While the viable cell counts of the single cultures were constant during storage, with or without the addition of LPO, the viable cell counts of L. bulgaricus in the mixed culture decreased in the presence of LPO. A significant decrease in LPO activity was observed during incubation. The concentration of thiocyanate in LPO-treated yoghurt was lower than that in the control by 2–3 mg kg −1 . The addition of LPO produced a new type of yoghurt which retains acceptable quality during storage for at least two weeks.
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