5.1.1.3 Pasteurized milk
Spoilage is usually due to the growth of spore-forming or thermoduric bacteria surviving after the pasteurization process or contaminating psychrotrophic microorganisms, in particular Pseudomonas spp. Spoilage is characterized by the development of off-tastes and off-odors and physical changes of the product (curdling or coagulation). Post-pasteurization contamination by pathogens (e.g. L. monocytogenes) from the processing environment and insufficiently cleaned processing lines can occur. In such cases of the shelf life of these products can be extended to avoid consumer complaints by addition of NisinZ® and GuardoX™ BL.
 
Handary Shelf-life Solutions for Pasteurized Milk
Applications
Shelf-life diagnostics
Products
Labelled as
Dosage
Approved countries
Clean-label
5.1.1.3 Pasteurized milk
Inhibition of spore formers and Listeria
NisinZ®
Nisin
25-100mg/L
Middle east
Medium
Prevent against oxidation and rancidity
GuardoX™ BL
Bamboo leaf extract
0.3g/L
China
High
NATURAL PROTECTIVE SOLUTIONS
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NisinZ®- Inhibits Spore-former and Listeria in Pasteurized milk

Addition of 100 mg/l NisinZ® in pasteurized milk, the shelf life can be extended to 7 days at 4 °C and the total bacterial count didn’t exceed the standard until the 14th day. Compared with a shelf life of 3 days without NisinZ®.

GuardoX™ BL - Prevents Oxidation and Rancidity in Pasteurized Milk

The results showed that an addition of 75mg/L GuardoX™ BL has no adverse effects on colloid system and sensory quality of milk, and it can obviously improve the anti-free radical activity and antioxidation of the products. The anti-OH capacity of milk is 200% of that in the controll group, endowing products with a new health concept.

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