Abstract
An activated lactoperoxidase system (LP-S) consisting of the addition to chill stored cottage cheese of 1.2 × 104 units kg−1 lactoperoxidase (LP) and 84 mg kg−1 potassium thiocyanate was activated with a glucose/glucose oxidase system and additionally in a separate experiment with 376 mg kg−1 urea peroxide. The LP-S was found in all cases to be lethal to Escherichia coli and Salmonella typhimurium inoculated into the cottage cheese. The LP-S treatment did not affect the pH or sensory characteristics of the cheese.
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