FIELD: biotechnology.
SUBSTANCE: described is the use of phospholipase A1 of class EC 3.1.1.32 for inhibiting the growth of gram-negative bacteria, yeast and/or moulds in a dairy product. Phospholipase A1 of EC 3.1.1.32 class is added to the milk base to obtain a milk product, where the milk product does not contain starter cultures added to the milk base, and has pH higher than 5.0 and moisture content higher than 40%.
EFFECT: invention extends the range of agents for reducing microbial contamination in the process of preparing a dairy product while simultaneously maintaining pH and moisture content in the dairy product.
6 cl, 8 dwg, 5 tbl, 5 ex
