Milk spoilage continues to be a major problem. Incorporation of silver into milk packaging might solve this problem. We evaluated the antimicrobial and chemical effects of silver in milk. Antimicrobial experiments were performed by measuring milk acidification by Streptococcus thermophilus at temperatures of 43, 33 and 23 °C and concentrations of silver nanoparticles at 10, 50, 100 and 200 mg/L. Chemical interactions were investigated using potentiometric measurements. Ag⁺ interacted with milk constituents. Nanosilver was antimicrobially effective at all temperatures and at 100 mg/L. At least 5 mg/L are required by using AgNO₃. Practical use of silver for dairy applications is not expected, due to the required high silver concentrations.

中文翻译：

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乳制品中的纳米银–对嗜热链球菌和化学相互作用的抗菌作用

牛奶变质仍然是一个主要问题。将银掺入牛奶包装中可能会解决此问题。我们评估了牛奶中银的抗菌和化学作用。通过在43、33和23°C的温度下测量嗜热链球菌对牛奶的酸化程度以及10、50、100和200 mg / L的银纳米颗粒浓度来进行抗菌实验。使用电位测量法研究化学相互作用。Ag ⁺与牛奶成分发生相互作用。纳米银在所有温度和100 mg / L下均具有抗菌作用。至少5mg / L，通过使用硝酸银需要₃。由于所需的高银浓度，预计不会将银实际用于乳制品。