Faculty of Natural and Agricultural Sciences
School of Agricultural and Food Sciences
Department of Food Science
Selected Highlights from Research Findings
The lactoperoxidase system (LPS) is a natural antibacterial system found in milk. It has been used for the preservation of milk especially where milk cooling facilities are unavailable. Thus, an old enzyme was recognised anew, indicating that LPS could be used as a novel antimicrobial process during commercial dairy processing. Although the activity of most of the starter cultures examined was strongly affected by the LPS, one culture was identified to be insensitive to the LPS. Cheese made from LP-activated goat's milk had significantly lower coliform and coagulase positive staphylococci counts after 60 days of ripening as compared to cheese made from untreated control goat's milk. Also, the free fatty acid content of cheese made from LP-activated goat's milk was lower than cheese made from control goat's milk samples at the end of the ripening period. The lower lipolytic activity of cheese made from LP activated goat's milk might be of importance in reducing the strong flavour associated with goat's milk cheeses.
Contact person: Dr EM Buys.
|
