García Amezketa, ArantzaIturmendi Vizcay, NereaMaté Caballero, Juan IgnacioFernández García, Teresa2022-06-102022-06-102022García, A.; Iturmendi, N.; Maté, J. I.; Fernández-García, T.. (2022). Combined effect of nisin addition and high pressure processing on the stability of liquid micellar casein concentrates. International Dairy Journal. 1-8 .0958-694610.1016/j.idairyj.2022.105361https://academica-e.unavarra.es/handle/2454/43142The combined effect of high pressure (HP) processing and the addition of nisin on the microbial quality of liquid micellar casein concentrates (LMCCs) at two different concentrations (7 and 10%) were investigated. Two pressure levels were applied (300 and 450 MPa over 5 min) with three different nisin levels (0, 250, and 500 IU mL 1). Microbial and physicochemical quality were studied at day 0 and after 7 days at 10 C. Results indicated that low-intensity HP treatment (300 MPa) alone or in combination with nisin was not effective enough to limit microbial growth after storage (10 C, 7 days). However, 450 MPa HP treatment combined with nisin addition showed efficiency in bacterial control, without affecting physicochemical properties (acidity, pH, and colour). It has been proved that nisin has the potential to enhance the bacteriological effectiveness of HP processing and thus extend the self-life of LMCCs without altering their physicochemical properties.8 p.application/pdfengThis is an open access article under the CC BY-NC-ND licenseLiquid micellar casein concentrateNisinMicrofiltrationinfo:eu-repo/semantics/article2022-06-10info:eu-repo/semantics/openAccess