摘要
考察了几类乳制品的保质期及影响保质期的因素．对生牛乳和巴氏灭菌乳制品来说，革兰氏阴性耐冷菌为影响保质期决定因素；对长保质期乳制品来说，由耐冷菌产生的脂肪酶、蛋白酶和磷酸酶以及乳成分的化学降解是决定因素．简述了几种预测巴氏灭菌乳制品何质期的方法．
Here reviewed are shelf-lives of several dairy products. Factors influencing theshelf-lives of dairy products are discussed : For raw and pasteurized products, thedeterminant is Gram-negative psychrotrophic bacteria, but for long-life products, areheat-resistant lipase, protease and phosphlipase Which derived from psychrotrophicbacteria and chemical deterioration. Several methods of prediCting the shelf-lift ofpasteurized products are mentioned.
出处
《北京工商大学学报（自然科学版）》
CAS
1997年第3期33-38,共6页
Journal of Beijing Technology and Business University:Natural Science Edition
关键词
保质期
耐冷菌
胞外酶
降解
巴氏灭菌
shelf-life
psychrotrophic bactcria
extracellular enzyme activity
degradation
pasteurization
