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

Table 2

Hardness (N) of dangke after immersing in pure water, LPOS, lysozyme, and the combination of LPOS + lysozyme.

Dangke	Pure	LPOS	LZ	LPOS +
Initial
Final

The superscript letters indicate significant difference among the storage periods; "ns" means not significant. Data are the hardness values at 8 h storage at 30°C.