中国乳业Issue(5)：78-84,7.DOI:10.12377/1671-4393.25.05.13
耐热菌对乳制品的影响及其控制策略研究
Research on the Influence and Control Strategies of Thermoduric Bacteria on Dairy Products
张帅 1郭晶 1齐国新 1巴雅苏拉 1陈晓民1
作者信息
- 1. 蒙牛乳业(尚志)有限责任公司检测实验室,黑龙江哈尔滨 150600
- 折叠
摘要
Abstract
During the high-temperature sterilization process of dairy products,although most microorganisms are inactivated,some thermoduric bacteria still survive,posing a serious threat to the quality and sensory quality of sterilized milk.This paper investigate the impact of thermoduric bacteria on dairy product quality by analyzing the physiological and biochemical characteristics of different types of thermoduric bacteria and the formation mechanisms of their biofilms.The inactivation conditions and sterilization methods of thermoduric bacteria were elaborated in detail.The control measures of thermoduric bacteria in dairy products from the source to the processing process were discussed from the perspective of pastures and dairy processing factories,which provided data support for pastures and dairy enterprises to formulate effective thermoduric bacteria inactivation strategies.关键词
微生物/耐热菌/乳制品Key words
microorganism/thermoduric bacteria/dairy product引用本文复制引用
张帅,郭晶,齐国新,巴雅苏拉,陈晓民..耐热菌对乳制品的影响及其控制策略研究[J].中国乳业,2025,(5):78-84,7.
