摘要
原料奶营养丰富,在其生产贮运过程,温度和容器都能引起微生物的增殖,而降低原料奶质量。通过制定贮运控制措施并实施,对试验原料奶样品中微生物指标进行测定比较分析,结果表明:贮藏采用制冷贮奶槽,运输采用专用奶槽车,并使贮运过程的温度控制在4～8℃,原料奶中细菌总数,芽孢总数比措施前有显著降低(P<0.05),达到国家标准要求。控制措施对生产优质牛奶具有指导意义。
The raw milk is full of nutrition. During its storage and transportation, both temperature and equipment could cause the increase of microbes, which led to the lower of milk quality. The paper studied establishment and implementing of the control measures of storage and transportation, analyzed and compared the microbes number of raw milk samples. The results showed that using refrigeration milk tank and special conveyance, keeping temperature at 4～8?℃. The number of bacteria and spore in raw milk were significantly decreased (P<0.05) , which came up to the national standard. The study of controlling measures had positive significance in guidance of high quality raw milk production.
出处
《云南农业大学学报》
CAS
CSCD
2004年第2期231-233,共3页
Journal of Yunnan Agricultural University
基金
云南省科技攻关项目(2002NG03)
