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Effect of nisin on the shelf‐life of pasteurized double cream
Author(s) -
PHILLIPS J. D.,
GRIFFITHS M. W.,
MUIR D. D.
Publication year - 1983
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1983.tb02523.x
Subject(s) - nisin , shelf life , pasteurization , food science , organoleptic , chemistry , proteolysis , preservative , biochemistry , antimicrobial , enzyme , organic chemistry
Nisin was found to extend the shelf‐life of pasteurized double cream if post‐pasteurization contamination was eliminated. Nisin had little effect on the organoleptic properties of cream but enhanced proteolysis by Gram‐negative organisms. A negative correlation was observed between nisin degradation in the cream and extension of the shelf‐life. There was also a correlation between nisin degradation and the extent of proteolysis in the creams.