耐热菌对牛乳的危害及其控制现状  

The damage of thermoduric bacteria to milk and methods of prevention

作　　者：王建[1] 罗红霞[1] 黄彦芳[1] 

机构地区：[1]北京农业职业学院,北京102442

出　　处：《食品工业科技》2011年第9期458-460,共3页Science and Technology of Food Industry

摘　　要：牛乳产品在热灭菌过程中,大多数细菌都被杀灭,但仍会有耐热菌存在,尤其是能够形成芽孢的耐热性细菌,会对灭菌牛乳的品质造成很大危害。针对牛乳中存在的耐热菌对产品产生的危害及采取控制措施的现状进行了探讨。In the heat sterilization process,the majority of bacteria in sterilized milk has been killed,but thermoduric bacteria still exists.In particular,the thermoduric bacteria would do great harm to the quality of milk.The discussion of the damage of thermoduric bacteria to milk and methods of prevention.

关 键 词：耐热菌 灭菌乳 危害 控制 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]