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储藏过程中鲜乳中的细菌数、pH、酸度的变化 被引量:8

Changes on the Bacteria,pH,Acidity in the Fresh Milk During the Storage
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摘要 采用标准平板计数法测定牛乳的细菌数、酸度计法测定牛乳的pH值、滴定法测定牛乳的酸度,通过设置不同储藏温度:常温(不避光)、4℃,-18℃对鲜乳进行储藏,每隔一定时间测定不同储藏条件下鲜乳中细菌数、酸度、pH的值,得出储藏过程中细菌数、酸度、pH值的变化规律,找出各温度储藏条件下最佳储藏时间以及最佳储藏温度.研究表明:鲜乳在常温条件下可储藏2 d;4℃条件下可保藏8 d;-18℃条件下可储藏12 d,因此-18℃条件下较适宜牛乳的储藏. The subject is to use the standard plate to count the number of bacteria in milk and pH meter to determinate the pH of the fresh milk and the method of titration acidity to determinate the acidity of milk,by setting different storage temperature: room temperature and not shading,4 degree Celsius,-18 degree Celsius to storage milk.Measuring the number of bacteria,acidity,pH values in fresh milk at intervals of some time under different storage conditions,is useful to obtain the mutative discipline of the variation of the number of bacteria,acidity,pH value in milk during storage,and to identify the best storage time under different storage temperature and best storage temperature.The results show that: fresh milk can be stored 2 days at room temperature which can be preserved 8 days under 4 degree Celsius and 12 days under-18 degree Celsius,The condition under-18 ℃ is more appropriate for the storage of milk.
出处 《河南师范大学学报(自然科学版)》 CAS CSCD 北大核心 2011年第5期145-147,共3页 Journal of Henan Normal University(Natural Science Edition)
关键词 鲜牛乳 储藏温度 细菌数 PH 酸度 fresh milk storage temperature bacteria pH acidity
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参考文献2

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