摘要
通过研究总结近十年来牛奶防腐剂的发展,将牛奶防腐剂分类为化学合成防腐剂、细菌素以及牛奶自身防腐剂三大类别,分别陈述了三种防腐剂的组成、抑菌机制、使用限量、在牛奶防腐应用中的优缺点。为今后牛奶防腐剂的使用、研究提供了理论依据。
This paper summarizes the development of milk preservatives over the past decade, milk preservatives are classified as chemical syn- thetic preservatives, bacteriocins and LPS. The composition, antibacter/al mechanism, evaluation of standard and advantages and disadvantages in application of the three kinds of preservatives were discussed. The paper provides a theoretical basis for the milk preservatives future development.
出处
《中国乳品工业》
CAS
CSCD
北大核心
2015年第5期43-45,共3页
China Dairy Industry
基金
河北省现代农业产业技术体系奶牛项目资助
关键词
牛奶
防腐剂
抗菌机理
发展趋势
milk preservatives
mechanism of antimicrobial activity
future development
