Use of Nisin in Preparing Beverage-Quality Sterile Chocolate-Flavored Milk
Open Access
- 1 January 1964
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 47 (1) , 8-12
- https://doi.org/10.3168/jds.s0022-0302(64)88573-8
Abstract
Nisin aided heat in the sterilization of chocolate-flavored milk at levels ranging from 0-800 Reading Units/ml. Heat treatments ranged from an F value of 0.2-9.0. There was a relationship between the percent thermophilic spoilage during incubation at 131 F for 3 wks, and the level of nisin added before heat treatment of F = 3.0. An F value required to prevent thermophilic spoilage for several concentrations of nisin was demonstrated. Use of an F value of 3 and the addition of 80 Reading Units of nisin/ml as a heat steriliza-tion aid resulted in a beverage-quality, commercially sterile chocolate-flavored milk.This publication has 1 reference indexed in Scilit:
- The biological effects of food additives. I.—NisinJournal of the Science of Food and Agriculture, 1962