原料乳微生物特性对ESL牛乳货架期影响的研究

Effect of raw milk's microorganism on shelf life of ESL milk

研究了ESL乳生产过程中对原料乳质量的要求。结果表明,ESL乳的生产中,在保证原料乳细菌总数≤5×105mL-1时,原料乳中的芽孢数应控制在≤5×103mL-1,同时,应选取低温菌数量和体细胞数量都较低的原料乳。

The article studied the requirement of raw milk in the production of ESL milk.The results indicated that the number of bacteria should be less than 5×10^5mL^-1 and the number of spores should be controlled in 5×10^3mL^-1. At the same time the raw milk should be with less cold-adapted microorganism and somatic cell count.