Effect of Nisin on Technological and Microbiological Characteristics of Stirred Yoghurt
Abstract:Purpose of this paper: Growing worldwide inclination towards healthful foods has compelled food processors to search for natural preservatives to enhance the shelf-life and extend the market reach. Limited shelf-life of cultured milk products arising from post-acidification could be enhanced with the application of bacteriocins such as nisin. Application of nisin in stirred yoghurt may retain its desirable properties during extended shelf-life.Design/Methodology/Approach: Stirred yoghurt containing nisin was o… Show more
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