Nisin in Dairy Products
Application in Dairy Products: Preventing Rancidity and Mold Growth
Dairy products (e.g., cheese, milk, yogurt) are sensitive to microbial spoilage—lactic acid bacteria overgrowth causes souring, while mold (e.g., Penicillium) and Gram-positive bacteria (e.g., Bacillus cereus) lead to quality deterioration. Nisin’s compatibility with dairy matrices makes it ideal for preservation:
Key Applications & Mechanisms
Cheese (hard cheese, soft cheese):
Method: Add 0.03–0.08 g/kg Nisin to cheese curd during manufacturing, or spray Nisin solution on the surface of soft cheese.
Effect: Inhibits the growth of Listeria monocytogenes (a major risk in ready-to-eat cheese) and reduces "late blowing" (gas production by Clostridium tyrobutyricum) in hard cheese. Soft cheese with Nisin has a mold-free shelf life extended from 7 days to 14–21 days at 4°C.
Milk and milk drinks:
Method: Add 0.02–0.05 g/kg Nisin to raw milk before pasteurization (e.g., 65°C for 30 minutes).
Effect: Enhances the bactericidal effect of pasteurization, inactivating heat-resistant Bacillus spores. Pasteurized milk with Nisin has a shelf life extended from 7–10 days to 14–21 days at 4°C, without affecting milk’s nutritional value (e.g., protein, calcium content).
Advantage
Does not interfere with dairy flavor (unlike some chemical preservatives that cause off-tastes) and is compatible with lactose-free and plant-based dairy alternatives (e.g., soy milk).
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