The effect of homogenization of whole milk, skim milk and milk fat on nisin activity against Listeria innocua.

摘要: Abstract Whole milk, skim milk and an emulsion of fat in water, inoculated with approx. 10 5 cfu/ml Listeria innocua , were treated at 30°C 100 IU/ml nisin, homogenization 200 bar or both procedures. Nisin activity survival L. after treatments determined. Recovery nisin from non-homogenized whole was complete, whereas a loss 18 to 28% detected fat-in-water emulsion. Loss due represented up 64% 62% addition by itself achieved reduction counts 3.7–3.8 log units 3.6 compared numbers untreated samples. When nisin-containing homogenized, only reduced 2.6–2.9 2.5 units, respectively, Homogenization resulted 20% but 3.0 counts.