Journal of Biotechnology & Biomaterials
Open Access

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