Effect of activating lactoperoxidase system in cheese milk on the quality of Saint-Paulin cheese

Saint-Paulin cheese was made from cow's milk refrigerated at 4 °C for 72 h and preserved by the lactoperoxidase (LP) system. The effect of the LP system on the microbiological, physicochemical and biochemical properties of cheese over a ripening period of 23 days was investigated, using a contr...

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Bibliographic Details
Published in:International journal of dairy technology 2011-02, Vol.64 (1), p.75-83
Main Authors: BOULARES, MOUNA, MANKAI, MÉLIKA, HASSOUNA, MNASSER
Format: Article
Language:English
Subjects:
Antimicrobial
Biological and medical sciences
Cheese
Contamination
Food industries
Food microbiology
Food science
Fundamental and applied biological sciences. Psychology
Lactoperoxidase system
Microbiological
Milk
Milk and cheese industries. Ice creams
Preservatives
Proteolysis
Ripening quality
Studies
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Summary:Saint-Paulin cheese was made from cow's milk refrigerated at 4 °C for 72 h and preserved by the lactoperoxidase (LP) system. The effect of the LP system on the microbiological, physicochemical and biochemical properties of cheese over a ripening period of 23 days was investigated, using a control (C0), refrigerated LP-inactivated cow's milk (C1) and refrigerated LP-activated cow's milk (LPA). The LPA treatment showed the least contamination in flora count, particularly salt-tolerant bacteria at the end of the ripening period. LPA cheese had significantly lower coliform, yeasts and mould counts (P < 0.05) than the other cheeses; this demonstrated the bacteriostatic effect of the LP system. The proteolysis results showed the least value for LPA cheese as compared with the two other samples, as determined by using sodium dodecyl sulphate-polyacrylamide gel electrophoresis of casein fractions extracted from the three samples. The findings indicated that the preservation of cow's cheese milk by the LP system can be used to improve the microbiological quality, inhibit psychotropic germs, correct the losses of soluble nitrogen fractions in the whey and conserve the cheese yield affected by refrigeration.
ISSN:1364-727X
1471-0307
DOI:10.1111/j.1471-0307.2010.00646.x