nisin application:

Addition of 0.05g/kg Nisin to pasteurized milk, the storage period can be expanded over 2 times.
Adding 0.08g/kg-0.1g/kg Nisin to second disinfected milk and sterilizing at 115for 15mins can make the products reach the commercial no bacteria standard.
Usage of 0.05g/kg Nisin in yogurt and fruit milk ( about pH4) and sterilizing at 90 for 20mins can prolong the shelf life from 6 days up to over 1 month at ambient temperature.
Usage of 0.05g/kg Nisin at UHT in bacteria-free packing milk can reduce the rate of putrefaction from 0.04% to 0.
Addition of 0.08g/kg -0.1g/kg Nisin to no-sugar canned condensed milk can inhibit the out-growth of heat-resistant spores and decrease 10 minutes in heat process time.
Addition of 0.08g/kg Nisin and treatment at 121 for 3mins (i.e. F0=3) can maintain the shelf life of low or no fat milk, no salt cream, and flavor milk to 6 weeks at 40.
Addition of 0.05g/kg-0.1g/kg Nisin to processing cheese can solve the putrefaction caused by Gram-positive bacteria (such as Clostridium botulinum and other Anaerobic Clostridium, Lactobacillus bulgaricus etc.).