摘要
概述了原料乳体细胞的来源,体细胞数升高的原因,及体细胞数对巴氏奶品质的影响;提出了降低体细胞数的措施,建议在我国实施巴氏奶标识制度,完善DHI监测体系,从而提高巴氏奶的品质和风味。
The source of milk somatic cell count （ SCC ） in milk, reasons for the increase of SCC, and the influence of increased SCC on the quality of pasteurized milk are discussed. Meanwhile, the measures to reduce the milk somatic cell count are proposed, suggesting to implement the labeling system of pasteurized milk and improve the DHI monitoring system, to enhance the quality and flavor of pasteurized milk.
出处
《中国乳业》
2015年第10期68-71,共4页
China Dairy
关键词
体细胞数
巴氏杀菌奶
品质
措施
somatic cellcount
pasteurized milk
quality
measures
