不同温度条件对生鲜驼乳菌落总数的影响

The effect of different temperature conditions on total number of bacterial colony in the fresh camel milk

为了对驼乳生产、加工和消费提供指导,试验采用国标法检测了驼乳在不同温度条件下的菌落总数变化。结果表明:驼乳在运输过程中温度最高不能超过10℃;试验中如需反复冻融驼乳,冻融次数不应超过3次;在-20℃条件下驼乳菌落总数在5 d之内变化不大,20 d后菌落总数下降。

In order to guide the production, processing and consumption, this experiment examined the total number of bacterial colony in the fresh camel milk at different temperature using the standard method. The results suggested that the highest temperature should not exceed 10 ℃ during transport process. In some trials if freezing - thawing operation needed, the number should be no more than three times. Under the condi- tion of - 20 ℃,the total number of bacterial colony in camel milk had a little change within 5 days, and after 20 days the total number of bacterial cdony decreased gradually.