乳酸链球菌素和杀菌温度对牛奶货架期的影响

Effect of Nisin and Pasteurization Temperature on Milk Shelf Life

低温贮藏是防止巴氏杀菌奶变质的方法之一。然而,在许多地区无法达到对易腐败的食品进行低温运输及储藏。在这些地区,采取一定的方法来延长巴氏杀菌奶的货架期具有极其重要的意义。采用高温杀菌及加入乳酸链球菌素能达到此目的。通过实验得知,添加乳酸链球菌素可以延长牛奶的货架期,而且随着其添加量的增加,牛奶的货架期也增加。在不同杀菌时间及温度下实验的结果表明乳酸链球菌素对经90℃杀菌15秒的奶样的保质效果较好。

Low temperature storage is one of the essential strategies to keep pasteurized milk from spoiling quickly. There are still many regions where low temperature transportation and storage of perishable foods is difficult to achieve. A strategy to extend the shelf-life of pasteurized milk would be of great value in these regions. High temperature pasteurization and addition Nisin have been tested for this purpose. Through these experiments, it can be seen that addition of Nisin to milk provides an opportunity to achieve extended shelf-life, and longer at the higher levels.