摘要
本文研究了手工挤奶的原料奶中微生物随挤奶时间的变化。结果表明,随着挤奶时间的延长,原料奶中细菌总数和芽孢总数逐渐下降,因此可对挤奶的头三把进行废弃,是生产优质原料奶的措施之一。
The paper studied the variety of microbe in raw milk with milking time changing, the result showed that with milking time prolonged, the total bacterial content and total spore content descent gradually ,so it was one of measures of produced high quality raw milk that disused three holding milk at beginning.
出处
《中国乳品工业》
CAS
北大核心
2004年第1期38-40,共3页
China Dairy Industry
关键词
手工挤奶
细菌总数
芽孢总数
原料奶质量
卫生
milking by hand
high quality raw milk
total bacterial content
total spore content
