贮存温度对原料羊乳中微生物的影响

Different storage temperature influencing the raw material feta microbiological quality

对不同贮存温度下原料羊乳中微生物变化规律进行研究,研究表明,原料羊乳在3℃下贮存36h,乳样中菌落总数、大肠菌群、嗜热菌、蛋白分解菌和脂肪分解菌变化不显著(p>0.05),嗜冷菌变化差异显著(p<0.05);在10℃下贮存24h后,乳样中菌落总数、大肠菌群、嗜冷菌变化差异显著(p<0.05),嗜热菌、蛋白分解菌和脂肪分解菌变化不显著(p>0.05);当贮存温度为37℃和25℃时,分别贮存6h和12h以后乳样中的菌落总数、大肠菌群、嗜热菌、蛋白分解菌和脂肪分解菌变化差异显著(p<0.05),而嗜冷菌变化差异不显著(p>0.05)。随着贮存温度的升高和贮存时间的延长,原料羊乳中微生物数量增加。在原料羊乳的贮存和运输过程中,应尽可能将贮存温度控制在3℃,贮存时间不应该超过36h,以提高原料羊乳的卫生质量。

The varying pattern of microbial quantities in goat＇s milk sample at different storage temperatures were studied in this paper. Results showed that there was no significant change in the total bacterial count, coliform,thermophilic bacteria,proteolytic bacteria and lipolytic bacteria of the milk sample when the raw milk material was stored at 3℃ for 36h（p〉0.05）. But, psychrophic bacteria of number is significant change（p〈0.05）. Results also showed that there was significant change in the total bacterial count,coliform,and psychrophic bacteria of the milk sample when the raw milk material was stored at 10℃ for 24h （p〈0.05）. But,thermophilic bacteria,proteolytic bacteria and lipolytic bacteria of number is no significant change（p〉0.05）. Results indicated that there was significant change in the total bacterial count,coliform,thermophilic bacteria, proteolytic bacteria and lipolytic bacteria of the milk sample when the raw milk material was stored at 25℃ and 37℃ for 6h and 12h（p〈0.05）. But psychrophic bacteria of number is no significant change（p〉0.05）, which suggested an in.crease of microbial quantities of milk sample with increased storage temperatures and time. Therefore,during the storage and transportation of the raw material feta,the storage temperature and time should be controlled below 3℃ and storage time should be not exceeded 36h,which meant to improve the quality of raw material feta.