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Effect of activating Lacto Peroxidase System (LPS) on quality and storage stability of soft cheese

Industrial Biotechnology Congress

Rashida Parveen1, Rabia Kausar2, Ayesha Sameen1, Muhammad Issa Khan1 and Neelum Sana3

1University of Agriculture Faisalabad, Pakistan 2Dalda Foods Private Limited, Pakistan 3Nestle Milk Pack Private Limited, Pakistan

Posters-Accepted Abstracts: J Biotechnol Biomater

DOI: 10.4172/2155-952X.S1.035

Abstract
Utilization of intrinsic enzymatic activity to increase the quality and storage stability of food product is a novel biological and biochemical technique. The aim of present research was to minimize the microbial, physiochemical and protein degradation changes in soft cheese to enhance its quality and shelf life by activating lacto peroxidase system in raw buffalo milk and ultimately using it for cheese production and studying its quality and storage stability. For this purpose buffalo milk samples were collected form Diary Research Farmat University of Agriculture Faisalabad, Pakistan. In collected milk samples LPS was activated by equimolar concentration at 20 ppm of NaSCN and H2O2 and resulting samples were used for soft cheese production. Analysis at 0, 7, 14 and 21 days of storage period were conducted under 4o C. Collected data were analyzed by using one way analysis of variance under completely randomized design (CRD). Means were compared by using LSD test at probability level of P<0.05. Results showed least contamination in microbial count especially salt tolerant bacteria at the end of 21 days storage period. Significantly lowered coliform, yeasts, molds and bacterial count (p<0.05) were observed in LPS activated cheese samples as compared to other. Moreover, proteolysis results determined by Urea-PAGE gel electrophoresis of casein fractions extracted from the three samples showed least value for LPS treated cheese sample as compared to others. Hence, the present study supports the Lacto Peroxidase System (LPS) as a quality-cum-economical preservative technique as compared to other techniques in practice.
Biography

Email:

rashidaparveen73@yahoo.com
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