Effect of donkey milk lactoferrin and lysozyme on yoghurt properties

Food industry has mostly focused on natural preservatives due to the undesirable effects of chemical additives human health. Among milk proteins, lactoferrin and lysozyme are best-known for their antimicrobial. In this study, were extracted from donkey applied yoghurt surface by spraying. The obtained samples enriched with antimicrobial proteins compared control sample produced without addition any as well treated natamycin, a commercial preservative used in dairy products. Thereby physicochemical, microbiological textural properties investigated during 30 days storage. Yoghurt agents had lower microbial load than samples, which indicated that inhibit activity yoghurts. However, mentioned did not change gross composition samples. Most importantly, incorporation or adversely affect sensory but achieved higher appreciation points 30th day brief, could be growth, hence extending shelf life yoghurt.