摘要
对榨乳过程进行了采样分析,确定了原料奶中的主要致病菌为金黄色葡萄球菌,并分析了原料奶在不同温度储存时金黄色葡萄球菌的生长情况以及金黄色葡萄球菌在酸奶发酵和冷藏过程中的存活情况。研究发现,酸奶的低酸性环境并不能有效的抑制金黄色葡萄球菌的生长,所以为了确保产品的安全性,要对奶牛的乳房炎和隐性乳房炎进行有效防治,并严格控制榨乳的卫生条件及原料奶的储存温度。
By analyzing the samples collected from milking, Staphylococcus aureus was confirmed to be major pathogen in the raw milk. The study determined the growth of S.aureus during the storage of the raw milk in the different temperature and the survival of S.aureus during the fermentation and storage of yogurt. A conclusion can be found by studying that the low pH value was not quite effective for the inhibition of S.aureus in milk, so it was greatly important to prevent effectively the incidence of subclinical mastitis and mastitis and control strictly sanitary condition of milking and the storage temperature of the raw milk for insuring the safety of the products.
出处
《食品工程》
2007年第3期3-6,共4页
Food Engineering
