中国乳业Issue(7)：88-91,4.DOI:10.12377/1671-4393.24.07.17
乳制品中真菌控制研究进展
Research Progress on Fungus Control in Dairy Products
摘要
Abstract
Fungus are common pollutants in dairy products,and their growth can cause product defects(such as sensory abnormalities)and safety risks(biogenic amines and mycotoxins).Through certain prevention and control techniques can effectively avoid losses for enterprises.Preventive methods include good production and hygiene practices,air filtration and purification systems,while control methods include inactivation treatment,temperature control,and modified atmosphere packaging.In addition,biological protectants can also achieve the goal of inhibiting fungus proliferation and extending storage life.This paper reviewed the current application of prevention and control technologies in dairy products.关键词
真菌/预防/控制/生物保护剂Key words
fungus/prevention/control/biological protectants引用本文复制引用
周玲,徐广新..乳制品中真菌控制研究进展[J].中国乳业,2024,(7):88-91,4.基金项目
江苏省现代农业(奶牛)产业技术体系建设专项资金(JATS[2023]243) （奶牛）
