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

Author(s) : WIRJANTORO T., LEWIS M. J.

Type of article: Article

Summary

Total microflora and Lactobacillus count. Estimation of calcium-ion condentration, pH and total acidity of pasteurized milk stored at 10 deg C. Effects of adding nisine (10-50 IU per ml) before pasteurization on the quality and the shelflife of pasteurized milk.

Details

  • Original title: Effect of nisin and high temperature pasteurization on the shelf-life of whole milk.
  • Record ID : 1998-1121
  • Languages: English
  • Source: J. Soc. Dairy Technol. - vol. 49 - n. 4
  • Publication date: 1996

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