Nisin For Yogurt Cheese

Nisin, also known as lactocin, is a polypeptide substance produced by certain strains of Lactococcus lactis during their metabolic process. It is a natural preservative with antibacterial activity, particularly effective against Gram-positive bacteria.

Nisin inhibits most Gram-positive bacteria, especially common food spoilage bacteria such as Clostridium, Staphylococcus aureus, and Listeria. It is a natural preservative that can be rapidly degraded by proteolytic enzymes in the human digestive system, does not develop resistance, and is considered safe by several authoritative organizations, including the European Food Safety Authority (EFSA), the U.S. Food and Drug Administration (FDA), and the World Health Organization (WHO) when used within the prescribed limits. It maintains good stability within a pH range of 3.0 to 9.0 and retains its antibacterial activity during heat treatment.

The addition of nisin to dairy products, such as yogurt and cheese, effectively inhibits the growth of pathogens and spoilage bacteria, ensuring product quality and safety. Due to its antibacterial properties, it helps extend the shelf life of yogurt and cheese, reducing waste. Its inclusion ensures that yogurt and cheese maintain excellent quality and taste during production and storage.

The usage amount of nisin in dairy products is typically determined based on the characteristics and requirements of the product. In yogurt and cheese, the amount added may vary depending on the product formulation, production process, and storage conditions. However, overall, its usage should comply with the food safety standards.

As a natural and efficient preservative, nisin has broad application prospects in yogurt, cheese, and other dairy products. Its addition can ensure product quality and safety, extend shelf life, and improve product quality. Due to its natural and safe properties, nisin is increasingly used in the food industry.