微波对鲜乳中细菌的影响

EFFECT OF MICROWAVE TO BACTERIA IN MILK

以生鲜牛乳为对象,以微波火力、杀菌时间为实验参数,以鲜乳的感官特性检测、细菌总数和大肠菌群数为实验指标,通过实验得到了实验参数对实验指标的影响规律,获得了生鲜牛乳微波杀菌的最佳条件:厌氧试管中鲜乳装量为10mL时,微波火力最适为540W,微波处理时间最适为20s以上,鲜乳中的细菌总数及大肠菌群数均达到了杀菌乳指标,从而为微波杀菌在乳品中的应用提供了实验依据.

Using fresh milk as the experimental object, the firepower of the microwave and the time of the sterilization as the experimental parameters, the sensory characteristic of the milk.the total bacteria and the number of the coliform as the experimental targets. Through experiment, we have acquired the rule that reflects how the experimental parameters affluence the experimental targets and the optimal condition for microwave sterilization. When the anaerobic test tube contents 10 mL fresh milk, the proper firepower of the microwave is 540 W, the optimal dealing time is upwards of 20 s. Then the total bacteria and the number of the coliform are both reaching the standard of the sterilized milk. It provided experimental evidence for the appliance of the microwave sterilization in fresh milk.