Potential of Nisin and Newly Discovered Bacteriocins as Preservatives for Pasteurised Milk
Spoilage of pasteurized milk is mainly caused by the presence of organisms that either survive pasteurization (psychrotolerant spore-formers) or re-contaminate milk in the processing environment (post-pasteurisation contaminants). Pasteurization of bovine milk by heat treating at 72°C for 15-30 sec...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Turkish Science and Technology Publishing (TURSTEP)
2024-12-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | https://agrifoodscience.com/index.php/TURJAF/article/view/6774 |
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