不同季节原料乳中主要微生物和理化指标分析  

Chemical and main microbiological composition analysis of raw milk in different seasons

作　　者：李博 满朝新 赵凤 杨士芹 郎友 蒋亚男 姜毓君 

机构地区：[1]国家乳业工程技术研究中心,哈尔滨150086

出　　处：《中国乳品工业》2011年第7期33-34,39,共3页China Dairy Industry

基　　金：国家科技支撑计划(2009BADB9B06);教育部科学技术研究重点项目(208036)

摘　　要：研究了冬季、春季和夏季原料乳的主要理化指标和微生物指标。3个季节内,蛋白质、乳脂、乳糖和干物质的变化范围分别是3.38%～3.52%,3.98%～4.26%,4.80%～4.85%和12.78%～13.19%。理化指标检测结果表明冬季牛乳的营养成分高于春夏两季,并且3个季节的乳成分均高于生鲜牛乳的收购标准;此外,对原料乳中主要的微生物:总菌数、乳酸菌、大肠菌群、沙门氏菌、蜡样芽孢杆菌、单增李斯特菌和嗜冷菌的菌数进行了检测。结果中未检测到沙门氏菌、蜡样芽孢杆菌和单增李斯特菌,其他微生物质量分数均在可接受范围内,但是大肠菌群的出现说明需要建立相关的卫生质量标准。In this paper the chemical and microbiological composition of raw milk in winter, spring and summer was studied. The levels of protein, fat, lactose and total solids were from 3.38%-3.52% 3.98%-4.26% ,4.80%-4.85% and 12.78%-13.19% respectively in three seasons. Obviously the nutritional ingredient of raw milk in winter was higher than it in spring and summer. The component of raw milk in three seasons was higher than the standards for the qualifications of raw and fresh milk. Otherwise, in the raw milk the mostly bacteria were total mesophilic aerobic bacteria, Lactic acid bacteria, Coliforms, Salmonella, Bacillus cereus, Listeria monocytogenes and psychrotrophic bacteria. Salmonella, Bacillus cereus and Listeria monocytogenes were not detected. So the quality of raw milk was acceptable although Salmonella were present.

关 键 词：原料乳 理化指标 微生物指标 

分 类 号：TS252.2[轻工技术与工程—农产品加工及贮藏工程]