体细胞数过高对乳制品品质的影响

Influence of High Somatic Cell Count on the Quality of Milk Products

本文主要阐述了体细胞数过高对乳制品营养价值、风味、加工特性以及贮藏特性等方面的不利影响。体细胞数过高,则乳脂率和酪蛋白含量降低;牛乳中盐类比例失调,牛乳热稳定性降低,凝固型酸奶的凝乳松散易碎裂,乳清易析出;过氧化物酶含量升高,乳品风味欠佳;脂肪氧化酶增加,其氧化产物游离脂肪酸含量上升,乳易酸败,缩短乳品保质期;蛋白水解酶尤其是血纤维蛋白溶酶含量和活性增加,造成乳蛋白大量水解,降低干酪产量;牛乳中有害微生物含量增加,抗生素残留的风险增加,降低乳制品食用安全。

This article described the adverse influence of high somatic cell count on the nutritional property, flavor, prosessing,storing property of milk products.Major changes in milk quality included that raw milk fat and protein decreased;salts proportion disordered,which destroyed heat stability of milk and softened the curd of the yoghurt;peroxidase increased and changed the flavor of the milk;lipases increased as well as its lipolysis which increased the quantity of free fat acids and lead to milk rancidity;the quantity and activity of proteases especially plasmin increased,which degraded large number of casein,increased the moisture of cheese and decreased the output of cheese;pathogenic germs and antibiotic residue were more likely to be in the milk which were harmful to people＇s health.