挤奶阶段对羊乳中微生物的影响  

Influence of milking stage on microorganisms in goat milk

作　　者：李龙柱[1] 张富新[1] 乌素 晏慧莉[1] 贾润芳[1] 陈雪[1] 李文峰[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品工业科技》2013年第3期136-139,共4页Science and Technology of Food Industry

基　　金：农业部公益性行业(农业)科研专项(201103038)

摘　　要：对奶山羊挤奶过程中不同挤奶阶段的乳样中微生物变化规律进行了研究。结果表明,不同挤奶阶段乳中微生物数量有明显变化,挤出的前期乳样中微生物数量最高,中期乳样次之,末期乳样最低。前期乳样的菌落总数、大肠菌群、嗜冷菌、嗜热菌、蛋白分解菌和脂肪分解菌的数量分别高达3×106、1.4×104、3.3×104、1.3×103、1.5×105和1.3×105cfu/mL,明显高于中期乳样和末期乳样(p<0.05),尤其是前期乳样中的菌落总数已高出GB19301-2010中收购生鲜乳的微生物指标(2×106cfu/mL)。因此在挤奶过程中,应尽可能的弃去前期乳样,以提高原料羊乳的卫生质量。The change of the bacterial numbers in goat milk samples at different milking stage were studied in this paper. The results showed that the number of the total bacterial count,coliform,psychrotrophilic bacteria, thermophilic bacteria,proteolytic bacteria and lipolysis bacteria was higher in the pre- milk samples,which was also obviously higher than that of the middle and the end milk samples（ p 0.05） . These bacterial numbers had reached 3 × 10 6 、1.4 ×10 4 、3.3 × 10 4 、1.3 × 10 3 、1.5 × 10 5 and 1.3 × 10 5 cfu /mL,respectively,the pre- milk samples of the total bacterial count had exceed national standard （ GB19301-2010） for purchase fresh milk in the microbial index.So the pre-milk samples should be abandoned in milking process as far as possible to improve the sanitary quality of raw goat milk.

关 键 词：挤奶阶段 微生物 羊乳 

分 类 号：TS201.6[轻工技术与工程—食品科学]