Study on Fresh-keeping Technology for Raw Milk

Abstract

Abstract: Fresh-keeping effects of four kinds of composite preservatives such as nisin,glycine,lysozyme and ascorbic acid on raw milk were studied. Results showed that the storage period of raw milk reaches 9 d at 4 ℃,which is added with nisin 300 mg/kg,Glycin 1g/kg,lysozyme 900 U/ml and ascorbic acid 150 mg/kg. The storage period is more than two times of that of raw milk added with single preservative,and the related indexes accord with national standard.

Key words: fresh-keeping of raw milk, nisin, glycin, lysozyme, ascorbic acid

LIU Fei-Yun, PAN Dao-Dong. Study on Fresh-keeping Technology for Raw Milk[J]. FOOD SCIENCE, 2008, 29(8): 603-606 https://doi.org/

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Study on Fresh-keeping Technology for Raw Milk

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