摘要
本文研究了不同浓度的Nisin对巴氏消毒乳的保藏作用,结果表明在巴氏消毒乳杀菌前加入一定量的Nisin,能够大大延长巴氏消毒乳的保质期。
In this paper, the preserving function of different nisin concentration on pasteurized milk was studied. The results indicated the addition of appropriate amount of nisin before pasteurization effectively retard the deterioration of market milk.
出处
《食品工业》
北大核心
2003年第1期24-25,共2页
The Food Industry
