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

Table 1

pH value of dangke immersed in pure water, LPOS, lysozyme, and the combination of LPOS + lysozyme.

Storage period (h)	Dangke pH value
	Pure water			LPOS +
0
1
2
3
4
5
6
7
8

The superscript letters indicate significant difference among the storage periods; "ns" means not significant. Data are the average values from triplicate of the experiment ± standard error.