Accelerated shelf life determination of corn snack bars.

Corn snack bars are a product made from corn extrudate and additional ingredients in the form of sorghum flour and can be consumed as a nutritious snack. The shelf life of snack bar products needs to be known to ensure product quality reaches consumers. This study aims to determine the shelf life changes in critical parameters during storage using the accelerated shelf life testing Arrhenius method.

Enhanced Antibacterial Activity of Lactoperoxidase-Thiocyanate-Hydrogen Peroxide System in Reduced-Lactose Milk Whey.

The product of the lactoperoxidase system (LPOS) has been developed as a preservative agent to inhibit foodborne bacteria, but its action was, heretofore, limited to several original compounds in milk. This research was conducted to analyze the application of the lactoperoxidase system against in fresh bovine milk and its derivative products to determine the strength of antibacterial activity. Lactoperoxidase was purified from bovine whey using the SP Sepharose Big Beads Column.

Extending Shelf Life of Indonesian Soft Milk Cheese (Dangke) by Lactoperoxidase System and Lysozyme.

Dangke, a type of fresh soft cheese made of bovine and buffalo milk, is a traditional dairy product used in South Sulawesi, Indonesia. It is prepared from fresh milk using the conventional method, which easily destroys the quality. This study was conducted to assess whether using lactoperoxidase system and lysozyme as preservative agents could suppress the growth of bacteria in dangke.