Effect of nisin and high temperature pasteurization on the shelf-life of whole milk

Journal of the Society of Dairy Technology

Volumn 49, Issue 4, 1996, Pages 99-102

  Wirjantoro, Tri I ^a   Lewis, Mike J ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0006118182     PISSN: 00379840     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1471-0307.1996.tb02499.x     Document Type: Article

References (11)

1. Ravanis J and Lewis M J (1995) Observations on the effect of raw milk quality on the keeping quality of pasteurized milk. Letters in Applied Microbiology 20 164-167.
2. DeVuyst L and Vandamme E J (1994) Nisin, a lantiobiotic produced by Lactococcus lactis subsp. lactis: properties, biosynthesis, fermentation and applications. In Bacteriocins of Lactic Acid Bacteria, pp 151-222. DeVuyst L, Vandamme E J, eds. London: Blackie Academic & Professional.
3. Borde-Lekona B, Lewis M J and Harrigan W F (1994) Keeping quality of pasteurized and high-pasteurized milk. In Biochemistry of Milk and Milk Products, pp 157-161. Andrews A T, Varley J, eds. Cambridge: Royal Society of Chemistry.
4. Delves-Broughton J and Williams G C (1993) Nisin. In Encyclopaedia of Food Science, Food Technology and Nutrition, pp 3234-3240. Macrae R, Robinson R K, Sadler M J, eds. London: Academic Press.
5. Vandenbergh P A (1993) Lactic acid bacteria, their metabolic products and interference with microbial growth. FEMS Microbiology Reviews 12 221-238.
6. Delves-Broughton J (1990) Nisin and its application as a food preservative. Journal of the Society of Dairy Technology 43 73-76.
7. McMullen L M and Stiles M E (1996) Potential for use of bacteriocin-producing lactic acid bacteria in the preservation of meats. Journal of Food Protection (Suppl) 64-71.
8. Jung D, Bodyfelt F W and Daeschel M A (1992) Influence of fat and emulsifiers on the efficacy of nisin in inhibiting Listeria monocytogenes in fluid milk. Journal of Dairy Science 75 387-393.
9. Muir D D (1996) The shelf-life of dairy products: 1. Factors influencing raw milk and fresh products. Journal of the Society of Dairy Technology 49 24-32.
10. Cochran W G and Cox G M (1957) Experimental Designs, 2nd ed. New York: Wiley.
11. Richard J (1993) Inhibition of Listeria monocytogenes during cheese manufacture by adding nisin to milk and/or using a nisin-producing starter. In Food Ingredients Europe Conference Proceedings. Maarssen, The Netherlands: Expoconsult.