Compound Preservative on Quality of Fresh Milk

doi:10.7506/spkx1002-6300-200923015

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (23 ): 74-78.doi: 10.7506/spkx1002-6300-200923015

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Compound Preservative on Quality of Fresh Milk

PAN Zhi-li1，SUN Fu-zhen2，WANG Na1，XIE Xin-hua1，WANG Feng-qing1，AI Zhi-lu1,*

1. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China；
2. Productivity Centre of Henan Province, Zhengzhou 450000, China

Received:2009-08-11 Online:2009-12-01 Published:2010-12-29
Contact: AI Zhi-lu E-mail:zhila@163.com

Abstract

Abstract:

In this study, effect of a complex natural preservative containing nisin, chitosan and ascorbic acid on quality of fresh milk was investigated. Results indicated that total number of colonies in milk with the complex preservative was obvious less than milk without preservative stored at 4 ℃ for 3 days. Milk with the complex preservative containing 200 mg/kg nisin, 0.15 % chitosan and 0.2 g/kg ascorbic acid exhibited the optimal fresh-keeping effect. Therefore, an synergistic effect of nisin, chitosan and ascorbic acid on the inhibition of bacterial growth was provided.

Key words: fresh milk, preservative, fresh-keeping period

CLC Number:

TS252.4

PAN Zhi-li1，SUN Fu-zhen2，WANG Na1，XIE Xin-hua1，WANG Feng-qing1，AI Zhi-lu1,*. Compound Preservative on Quality of Fresh Milk[J]. FOOD SCIENCE, 2009, 30(23 ): 74-78 https://doi.org/10.7506/spkx1002-6300-200923015

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Compound Preservative on Quality of Fresh Milk

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