青岛市售发酵乳质量调查评估  

The quality assessment of rancid milk in Qingdao market

作　　者：刘树青[1] 季慧娟[1] 胡萍秀[1] 陈伯虎[1] 刘川[1] 赵蒙维[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,青岛266003

出　　处：《食品科技》2008年第5期204-206,共3页Food Science and Technology

基　　金：中国海洋大学本科生研究训练计划(0611011701)

摘　　要：对青岛市售8种原味发酵乳的理化、微生物和感官指标进行分析检测。结果表明:理化指标检测中,除"琴牌"、"每日"酸乳的脂肪含量小于国家标准,其他酸乳品牌的检测结果都在国标范围内。微生物指标检测中,所有酸乳品牌检测结果均在国标范围内。感官指标检测中各品牌酸乳差异较为显著,综合评价有所不同。Eight kinds of original flavor fermented milk in Qingdao market are analysed and detected according to physicochemical, microbial and sensory indexes. Results： base on the physicochemical detected indexes, almost all the brands of the cultured milk products are in conformity to the standards of the State （GB）, except the two brands Qin and Everyday, the contents of fat of which are below the standards. All of the brands are in conformity to standards, based on the microbial indexes. According to the sensory indexes, there are significant differences among all the brands, so is the general evaluation.

关 键 词：酸乳 质量 检测 国家标准 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]