Potential of Nisin and Newly Discovered Bacteriocins as Preservatives for Pasteurised Milk

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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Bibliographic Details
Main Authors: Getrude Okiko, Ivan Sugrue, Fredrick O. Ogutu, Paul Ross
Format: Article
Language:English
Published: Turkish Science and Technology Publishing (TURSTEP) 2024-12-01
Series:Turkish Journal of Agriculture: Food Science and Technology
Subjects:
bacteriocins
nisin
pasteurisation
milk spoilage microorganisms
indicator strains
Online Access:https://agrifoodscience.com/index.php/TURJAF/article/view/6774
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