重制切片干酪使用过程中安全性的测试  

Validation of the Safety of Process Cheese Slices When They are Used

作　　者：杨洁[1] 司炜[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院

出　　处：《中国乳业》2014年第3期48-51,共4页China Dairy

摘　　要：重制切片干酪可以通过控制pH值、水分、含盐量、防腐剂，生产过程的加热处理，包装内充入惰性气体等手段，确保最终成品的安全性以及在低温储存下达到预定保质期（60天）的目的。但重制切片干酪在客户使用过程中会出现0.5～4.0 h的常温放置（打开包装失去惰性气体的保护），此段时间产品是否安全是本文测试的主要目的。测试得出结论：产品使用过程中常温放置时，24 h内产品符合安全性要求。It can be assured that ifnal products of process cheese slices keep safety during cold storage and shelf life by control ing pH,moisture,salts,and preservative,or by pasteurism and inert gases protected. In addition, when the customer use the process cheese slices,the products may be put on the table without cold storage for 0.5~4.0 hours. For this reason,safety or not of the product during this period is our main research purpose. The conclusions indicate that the process cheese slices are safety under room temperature,when storage time is limited to less than 24 hours.

关 键 词：重制切片干酪 安全性 常温 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]