Milk after being heated to boiled, add the optimal proportion of ε -polylysine (42 mg/l) and glycine (2%), test the total number of bacteria and do the milk fresh-keeping experiment.
Result：
The milk fresh-keeping experiment shows that the shelf life of milk can be extended when the ε-polylysine and Glycine is mixed use. While taking the 42 mg/l ε-polylysine and 2% glycine, the effect is the best, it can storage 11 days, and there is still a high acceptability.
Polylysine is an ideal natural antimicrobial to prolong the shelflife, with a high natural antimicrobial activity against a wide range of fungi, Gram-positive and Gram-negative bacteria and their spores.
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