The aim of this study was to compare the effect of combining electron beam irradiation with the activation of the lactoperoxidase system as a decontamination tool. Microbiological, physico-chemical and organoleptic analyses were carried out during storage of the cheeses at +4±1ºC for 18 days, and the shelf life was determined.

The use of electron beam irradiation combined with lactoperoxidase had a significant effect on microbiological quality compared with control cheeses and those activated by lactoperoxidase alone throughout the shelf life.

However, the activation of lactoperoxidase alone had no significant impact on the development of these germs. With regard to sensory analysis, no descriptor had a significant effect detected by the panel throughout the shelf life. On the other hand, these conservation combination enabled the the shelf life to be extended.