Characteristics of pasteurized and sterilized milk using lysozyme as an antibacterial agent

Egg white lysozyme is a protein with a sweet taste and antibacterial activity. It is capable of hydrolyzing the bonds between N-acetylmuramic acid (NAM) and N- acetylglucosamine (NAG) in the peptidoglycan wall of bacterial cells. However, egg white lysozyme has not been used as a biopreservative agent for milk. In this study, the impact of adding egg white lysozyme to pasteurized and sterilized milk on physical, microbiological, and organoleptic properties during refrigerated storage was...