嗜冷菌对UHT乳品质负面影响研究

Study on the negative impact of psychrophilic bacteria for UHT dairy products quality

对原料乳中的嗜冷菌进行了分离和鉴定,并将人为污染嗜冷菌的灭菌乳进行UHT灌装,观察不同浓度的嗜冷菌对UHT乳货架期的影响,分析嗜冷菌对UHT产品风味的负面作用。UHT处理牛乳后,嗜冷菌的原始数量或蛋白酶、脂肪酶的活性与产品长期保存时的品质呈负相关。从乳品业长远发展角度来看,可以减少生产损失,提高乳制品的合格率及生产效率。

There will be a selective psychrophilic bacterium growth when milk was frozen storage under the condition of low temperature for a period of time. The isolation and identification of psychrophilic bacteria from the raw milk was done in this study. The sterilization milk polluted by different degrees of psychrophilic bacteria was filled with UHT, the content of psychrophilic bacteria on the shelf life of UHT milk will be observed. The psychrophilic bacteria and the concentration of enzyme contained in the raw milk will shorten the service life of products. The original number of psychrophilic bacteria or the the protease and lipase activity produced by psychrophilic bacteria presented negatively correlated with the product quality of long-term preservation. From the long-term development perspective, all these factors can reduce production loss and improve the quality of dairy products and the production efficiency.