Nisin for Dairy Products,Food Preservative

Nisin, a natural, non-toxic, and highly effective food preservative, is widely used in various dairy products to extend their shelf life and maintain product quality. Here are some common dairy products that benefit from the use of nisin:

1. Yogurt

·Function: Adding nisin to yogurt can significantly extend its shelf life while maintaining its sensory quality and the number of live bacteria.

·Dosage: Depending on the product characteristics and needs, a suitable amount of nisin (e.g., 40 IU/mL) is typically added to yogurt, which can prolong the post-acidification period and keep the bacterial count at a high level.

2. Fruit Milk

·Application: Similar to yogurt, fruit milk often contains nisin to extend its shelf life and reduce heat treatment time, thereby preserving the nutritional content and taste of the product.

3. Canned Unsweetened Condensed Milk

·Function: Adding nisin to canned unsweetened condensed milk (e.g., 0.08g/kg-0.1g/kg) can reduce heat treatment time while ensuring the product's safety and stability.

4. Other Dairy Products

·Widespread Application: Nisin is also widely used in cheese, butter, liquid milk, UHT milk, and aseptically packaged milk.

·Function: In the production of these dairy products, adding an appropriate amount of nisin can inhibit the growth of harmful microorganisms, improve product hygiene, and extend shelf life.

Safety and Advantages

·Safety: Nisin quickly breaks down into amino acids in the human body, leaving no residue, no toxic side effects, and posing no harm to human health.

·Effectiveness: Nisin has a strong inhibitory effect on most Gram-positive bacteria, making it particularly suitable for dairy products and other foods susceptible to bacterial contamination.

·Stability: Under appropriate conditions, nisin can maintain its activity for an extended period, providing long-lasting preservative effects for dairy products.

The application of nisin in dairy products is extensive and vital. It plays a crucial role in inhibiting the growth of harmful microorganisms, extending shelf life, and maintaining product quality. The proper use of nisin in dairy processing is essential for enhancing product safety and market competitiveness.