Nizin u proizvodnji topljenog sira.
1996
Stojanovic E.V. | Mijacevic Z.M.
Nisin was used in processed cheese production in order to delay their spoiling at high storage temperature. Different melting temperatures were compared: at 95 deg C with nisin, at 95 deg C and 120 deg C without nisin. The samples were tested on TBC (total bacterial count), TM (aerobic mesophilic bacterial count) and TT (aerobic termophilic bacterial count). Samples were stored at 7, 20 and 30 deg C, 8 weeks and tested again on TBC, TM and TT. The sensory characteristics were estimated also. The microbiological quality of blend produced at 95 deg C with nisin was much better than without it. The processed cheese, produced with nisin had better sensory characteristics after storage at 20, 30 and 120 deg C 8 weeks. The microbiological results were not statistically significant.
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