Journal of Biotechnology & Biomaterials
Open Access

Research Article

Effect of Activating Lacto Peroxidase System (LPS) On Quality and Storage Stability of Soft Cheese

¹National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan

²Dalda Foods Private Limited Lahore, Pakistan

³Nestle Milk Pack Private Limited Lahore, Pakistan

*Corresponding Author:

Rashida Parveen
National Institute of Food Science and Technology
University of Agriculture
Faisalabad, Pakistan
Tel: 0092-334-5120509
E-mail: rashidaparveen73@yahoo.com

Received April 08, 2016; Accepted April 26, 2016; Published May 03, 2016

Citation:Parveen R, Kausar R, sameen A, khan MI, Sana N (2016) Effect of Activating Lacto Peroxidase System (LPS) On Quality and Storage Stability of Soft Cheese. J Biotechnol Biomater 6:224. doi:10.4172/2155-952X.1000224

Copyright: © 2016 Parveen R, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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 from Diary Research Farm at 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 4ºC. 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 minimum contamination in microbial count, especially bacteria of salt tolerant, at the end of 21 days storage period. Significantly lowered yeasts, molds, Coliform 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 for casein fractions extracted from the three samples showed lower value for LPS treated cheese sample in contrast to others samples. Hence, the present study supports the Lacto peroxidase system (LPS) as a quality-cum-economical preservative technique as compared to other techniques in practice.

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