Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2019) [Effective from January 1, 2019]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

See Guidelines to Authors
Current Issues

Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2016.5(5): 748-756
DOI: http://dx.doi.org/10.20546/ijcmas.2016.505.076


Gouda Cheese Microbial Controlling During Ripening Using Composite Edible Film Containing Lysozyme
Yuny Susanti Haniyah1,2, Purwadi3, Lilik Eka Radiati3, Imam Thohari3,
Enny Setyowati2 and Abdul Manab3*
1Agriculture and Animal Husbandry Polytechnic MAPENA  Tuban, East Java, Indonesia
2Student of Animal Product Technology Department, Animal Husbandry Faculty, Brawijaya University, Malang, East Java, Indonesia
3Animal Product Technology Department, Animal Husbandry Faculty, Brawijaya University, Malang, East Java, Indonesia
*Corresponding author
Abstract:

The purpose of this research was microbial controlling  of gouda cheese during 8 weeks ripening  using composite edible film containing modified lysozyme. Modified lysozyme content (control, 0,05 and 0,1%) in composite edible film and cheese ripening (1 day, 2 weeks, 4 week) using Nested Design with Group Randomized Design. The variables were: microorganism quality  (Aerobic plate count, Lactic acid bacteria,  Enterococcus, Coliform, E. coli, Salmonella, S. aureus and yeast/mold). The result showed that modified lysozyme addition in composite edible film did not gave significant effect (P>0.05) on aerobic plate count, lactic acid bacteria, enterococcus, coliform, E. coli, salmonellae and S. aureus, but cheese ripening nested in modified lysozyme addition gave highly significant effect (P<0.01) on aerobic plate count, lactic acid bacteria, enterococcus, coliform, and E. coli. Gouda cheese coated with composite edible film containing modified lysozyme decrease population of  native microbial  gradually but population of artificial pathogen contamination decrease faster at the beginning of cheese ripening. Antimicrobial composite edible film containing modified lysozyme effective to inhibit microorganism growth both at the surface and inside region of gouda cheese during ripening.


Keywords: Lysozyme,Edible film, Antimicrobial, Gouda Cheese
Download this article as Download

How to cite this article:

Yuny Susanti Haniyah, Purwadi, Lilik Eka Radiati, Imam Thohari,    Enny              Setyowati and Abdul Manab. 2016. Gouda Cheese Microbial Controlling During Ripening Using Composite Edible Film Containing LysozymeInt.J.Curr.Microbiol.App.Sci. 5(5): 748-756. doi: http://dx.doi.org/10.20546/ijcmas.2016.505.076