原料乳生物保鲜技术的研究

Study on the biological way of keeping fresh the raw milk

用Nisin对原料乳保鲜研究结果表明,添加400IU/mL的Nisin原料乳,在20℃条件下保存12h,菌落总数为4.8×105mL-1;在4℃条件下保存45h,菌落总数为4.6×105mL-1;保存时间分别比对照组延长了4倍和2倍,经煮沸实验和酸度滴定,各项指标均达到原料乳的国标要求。

The result of the research on the fresh keeping of raw milk with Nisin showed that, the raw milk added with Nisin (400 IU/mL), the bacterium spot number was 4.8×105 mL-1, after 12 h storage, with the temperature condition of 20 ℃ ; when the temperature is 4 ℃ , the bacterium spot number was 4.6 × 105 mL-1, after 45 h storage. The keeping time was prolonged 4 times and 2 times more than the CK separately. The results of boiling experiment and the acidity titration showed that all the indexes met the national standard demands for raw milk .