Extending the shelf-life of flavoured milk using bio-preservative - Nisin

摘要

Nisin at various concentrations (50, 100, 200, 300 lU/ml) was studied as a bio-preservative to extend the siielf life of flavoured milk. Keeping quality of flavoured milk could be improved from one week to three weeks depending upon the concentrationof nisin added. The effect of nisin on physico-chemical, microbial and sensory qualities was also studied. Addition of nisin had significantly reduced the development of acidity and standard plate count during storage. Flavoured milk added with lower levels of nisin gave better sensory scores than the milk with higher concentrations.