The microbiological quality of cream depends on the quality of the milk used to prepare it. Sweet curdling or bitter cream being caused by the multiplication of Bacillus cereus, but other spore-formers have also been linked to organoleptic defects. Due to its high-fat content, lipolytic spoilage organisms such as Pseudomonas spp. or yeasts will impact strongly on product quality.
NisinA® / NisinZ® together with an efficient heat processinf, can effectively inhibit boh Bacillus cereus and Pseudomonas sp. in cream products.
Handary Shelf-life Solutions for Clotted cream
|
Applications |
Benefits |
Brands |
Dosage |
Labeled as |
|
Clotted cream |
Growth control of Gram+ bacteria |
NisinA® / NisinZ® |
400 mg/kg |
Nisin |
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