乳制品抑菌方法研究与进展

Research progress on antibacterial methods used in dairy products

随着人们乳制品消费安全意识的提高,天然、新鲜的产品成为消费者的首选。乳制品含有丰富的蛋白、乳脂肪、糖类、维生素等营养成分,在储藏运输过程极易造成微生物的污染。因此,寻求天然、有效、安全的抑制有害微生物生长的方法迫在眉睫。通过总结目前国内外在乳制品加工方面所涉及的抑菌方法和机理,分别从乳制品内源的抑菌成分、外源抑菌成分、加工方式及包装等方面进行了概述,指出针对保鲜奶、发酵乳、干酪等不同类型的乳制品,应使用多种抑菌方法协同作用,才能有效减少或避免乳制品微生物污染事件的发生,为消费者提供一个健康、安全的乳制品市场。

With the improvement of people＇s dairy consumption safety consciousness, consumers tend to seek fresh and natural products. Dairy products are rich in protein, milk fat, carbohydrate, vitamins and other nu- trients, they are easy to cause the pollution of microorganism in storage and transport process. Thus, many re- searchers began to look for natural and effective preservatives. The paper summarizes the bacteriostatic method and mechanism of dairy products at home and abroad, including endogenous antibacterial ingredients, exogenous bacteriostatic compositions, processing methods and packaging, etc. A variety of antibacterial synergy should be used in milk, fermented milk, cheese and other different types of dairy products, in order to reduce or avoid the microbial contamination effectively and provide consumers with a health and safety of dairy products market.