低温发酵乳制品的冷链技术标准构建研究

Study on the Technical Standard System of Low Temperature Fermented Diary Product Cold Chain

重点分析了低温发酵乳制品的品质特性,从产品的发酵工艺、储存条件以及粘度指标等角度总结低温发酵乳制品的温度特征需求;同时,针对目前低温发酵乳制品的冷链环节管理及技术现状,明确阐述构建低温发酵乳制品的冷链物流技术标准的必要性和迫切性。

The paper focuses on the properties and qualities of low temperature fermented diary products and summarizes its characteristic demand on temperalure from angles of fermentation technology, storage condition and viscosity index, etc. Also, in view of the current situation of the management and technology of low temperature fermented diary product cold chain, it elaborates on the necessity and urgency for the canstruction of its technical standard system.