To stop the formation of spores like those of Clostridium tyrobutyricum, which may survive heat treatments as high as 85-105°C, nisin is added to pasteurised, processed cheese products. By using nisin, it is possible to make these products with high moisture levels, low NaCl and phosphate concentrations, and the ability to keep them outside cool cabinets without running the danger of deterioration. The amount of Nisin Market used is determined by the food's composition, the likelihood of spore load, the needed shelf life, and the temperatures that will likely be present during storage. Additionally, dairy delicacies that cannot be properly sterilised without compromising look, flavour, or texture are preserved with nisin. Such pasteurised items' limited shelf life can be greatly extended by nisin.
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