Shelf Life Extension in Milk and Cream with Natamycin
Introduction: Milk and cream, due to their high moisture content and neutral pH, are prone to spoilage from yeast and mold, particularly during storage and post-processing. Natamycin, a natural antifungal agent, is a perfect solution for extending the shelf life of these dairy products by inhibiting mold and yeast growth while maintaining a clean-label product.
Issues
Mold and Yeast Contamination: Mold and yeast growth can occur in milk and cream, particularly during extended storage or when the product is opened.
Spoilage: These organisms lead to flavor changes, off-smells, and product degradation, affecting quality and consumer acceptance.
Clean-Label Preference: As consumers demand more natural products, there is a need for preservatives that are both effective and clean-label compliant.
Solution
Natamycin 0.01%: Added directly to milk or cream during processing, Natamycin inhibits mold and yeast growth without altering the flavor or texture of the product.
Results
Extended Shelf Life: The shelf life of milk and cream was extended from 7 days to 21 days under refrigeration.
Mold and Yeast Control: No visible mold or yeast growth was observed even after 21 days.
No Sensory Changes: The flavor, texture, and appearance of the milk and cream remained unchanged, even with the extended shelf life.
Clean-Label Compliance: Natamycin is a naturally derived preservative, making it ideal for clean-label milk and cream products.
Conclusion
Natamycin provides an effective and natural solution for extending the shelf life of milk and cream by preventing mold and yeast growth. This solution meets consumer demand for natural preservatives while maintaining product quality, making it a valuable tool for dairy manufacturers worldwide
.jpg)
ε-Polylysine.jpg)
Nisin
Natamycin
Rosemary Extract
