系统性控制乳品加工过程中嗜冷菌的方法

The Harm Mechanism of Thermophilic Enzyme from Psychrophile in Raw Milk and its Control Method

嗜冷菌是原料乳中常见的腐败微生物之一,由嗜冷菌产生的耐热酶存在于乳品加工的各个环节,即使经过巴氏杀菌或者超高温瞬时灭菌(Ultra High Temperature treated,UHT)仍会有部分活性,继而作用于乳中的蛋白质和脂肪,导致产品状态和风味发生不可逆的变化。通过分析嗜冷菌产生耐热酶对乳制品及其加工过程的危害机制,从原料乳储藏条件、巴氏杀菌工艺参数、均质与离心除菌相结合等关键环节着手,提出全产业链系统性控制嗜冷菌的方法,保证从原料乳收集到乳品加工过程再到产品售卖的质量安全,对乳品加工企业具有重要的指导意义。

Psychrophilic bacteria is one of the harmful microorganisms in raw milk. The heat resistant enzymes exist in every link of the dairy processing, which can still remain active even after pasteurization or Ultra High Temperature (UHT)treated. The heat resistant enzymes, applied to protein and fat in milk, lead to the product status and flavor changes irreversible.This paper mainly discusses the hazards mechanism produced by heat resistant enzymes of psychrophilic bacteria in dairy products and its processing, and put forward method of control psychrophilic bacteria and thermostable enzyme from the source of the industrial chain to end products. It is important for dairy processing enterprises to ensure the safety and the quality of the product.