الفهرس 
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Abstract
The present study aim to compare the efficacy of lactose oxidase (LO) and Potassium Sorbate (K-Sorbate) in restraining the growth of S. aureus, E. coli, and mold within white soft cheese. Following this, the study’s subsequent segment investigated the inhibitory impacts of K-Sorbate, nisin, and LO on mold populations specifically in cheese whey.
The study involved the production of two sets of soft cheese. In one set, contamination was introduced with S. aureus, while in the other set, contamination was induced with E. coli. The concentrations of these contaminants were maintained at 1 log CFU/ml and 1 log CFU/100 ml. Various concentrations of LO were added to both sets of cheese, and similar cheese samples were treated with K-Sorbate. In the subsequent part of the study, a new batch of cheese was manufactured and divided into groups, each group was preserved in whey which inoculated with LO at varying concentrations, K-Sorbate, and nisin. The results showed that LO demonstrated effectiveness as a preservative in both high (1 log CFU/ml) and low (1 log CFU/100 ml) inoculum scenarios during the cheese-making process. Organoleptic evaluation revealed no alterations in taste, odor, or color for LO-treated samples, while some bitter taste was noted with K-Sorbate. Subsequently, the study investigated the efficacy of LO, K-Sorbate, and nisin by incorporating them into the whey used for cheese preservation. The results indicated that LO surpassed K-Sorbate and nisin as a more potent antimicrobial agent against mold outgrowth. This study affirms LO as an excellent preservative for application in the dairy industry, ensuring the product’s chemical and physical properties remain unaffected.