About this document
Extending Shelf Life of Dangke Cheese by mutmainnaandi is a document available to read on EtoBox.
This study investigates the use of lactoperoxidase system and lysozyme as preservative agents to extend the shelf life of Indonesian soft milk cheese (dangke). The combination of these agents significantly reduced the total microbial count in dangke during storage at room temperature, while affecting its hardness but not its pH. The findings suggest a new method for preserving the quality of dangke, which is crucial given its traditional production methods and short shelf life.
- Author
- mutmainnaandi
- Language
- EN