摘要
从对生牛奶品质影响较大的贮存温度和时间着手,探讨了不同贮存条件对生牛奶中细菌总数以及组成的影响,旨在为优质生牛奶的贮运提供参考。
As the source of the milk product, the quality safety of raw milk has been the focal point that people have paid close attention to all the time. This paper, from raw milk quality storing temperature and time which set great impacting of it, discusses different store conditions influence the total amount of bacteria and components of the raw milk, the aim is offering the reference for the high-quality raw milk store and transport.
出处
《中国乳品工业》
CAS
北大核心
2005年第12期49-51,共3页
China Dairy Industry
基金
国家质检总局科技项目(2002IK004-02)
关键词
生牛奶
贮存条件
品质
raw milk
store condition
quality
