原料乳体细胞数对巴氏奶品质的影响  

Impact of Somatic Cell Count of Raw Milk on the Quality of Pasteurized Milk

作　　者：秦立虎 任江红[2] 

机构地区：[1]西安市奶牛育种中心 [2]光明乳业股份有限公司研究院

出　　处：《中国乳业》2015年第10期68-71,共4页China Dairy

摘　　要：概述了原料乳体细胞的来源,体细胞数升高的原因,及体细胞数对巴氏奶品质的影响;提出了降低体细胞数的措施,建议在我国实施巴氏奶标识制度,完善DHI监测体系,从而提高巴氏奶的品质和风味。The source of milk somatic cell count （ SCC ） in milk, reasons for the increase of SCC, and the influence of increased SCC on the quality of pasteurized milk are discussed. Meanwhile, the measures to reduce the milk somatic cell count are proposed, suggesting to implement the labeling system of pasteurized milk and improve the DHI monitoring system, to enhance the quality and flavor of pasteurized milk.

关 键 词：体细胞数 巴氏杀菌奶 品质 措施 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]