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The bacteriocin nisin at various concentrations (50, 100, 200, 300 IU/ml) was studied as a bio-preservative to extend the shelf life of standardized, pasteurized milk. A minimum of one-week extension in shelf life was obtained for standardized milk at 4°C. Higher concentrations of nisin showed no additional effect. The effect of nisin on physico-chemical, microbial and sensory qualities were also studied. Addition of nisin had significantly reduced the development of acidity and standard plate count during storage. Addition of higher levels of nisin had significantly affected the sensory scores.

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bacteriocin pasteurized milk nisin bio-preservatives shelf life extension

Indian Council of Agricultural Research - India