低温储存期间原料乳微生物预测模型建立  

Establishment of predicting model for raw milk at low temperature storage

作　　者：张宏伟[1] 郑冬梅[1] 孔保华[1] 肖洪亮[2] 韩光毅[2] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]黑龙江省完达山乳业股份有限公司,黑龙江哈尔滨150036

出　　处：《食品工业科技》2016年第11期122-125,共4页Science and Technology of Food Industry

基　　金：国家支撑计划课题(2012BAD12B05)

摘　　要：本研究对秋季低温储存原料乳进行预测微生物学研究。使用Gompertz模型建立4~14℃储存的秋季原料乳中总菌落和嗜冷菌的生长动力模型。模型可以有效的模拟秋季原料乳中微生物的生长情况,模型的相关系数均大于0.972,可以用来预测微生物生长情况和达到控制下限的时间。研究表明嗜冷菌是低温储存的原料乳中优势微生物,在4~8℃储存温度下总菌落数与嗜冷菌的数量呈很好的相关性(R^2=0.931),可以通过总菌数推算出嗜冷菌的数量,保证乳制品的品质。To predict the microbiological analysis of raw milk stored at low temperature in autumn.The Gompertz model was used to establish the growth kinetic model of total colony and psychrophilic in raw milk in the autumn raw milk stored in 4-14 ℃.The model could effectively simulate the growth of microorganisms in raw milk in autumn,and the correlation coefficient of the model was higher than 0.972, which could be used to predict the growth of microorganisms and the time to reach the control limit.The study showed that psychrophile was the main microorganism among raw milk stored at low temperature. It was good while the store temperature was between 4-8 ℃（ R2 =0.931）.The number of the bacteria could be calculated by the total number of bacteria,which could ensure the quality of dairy products.

关 键 词：原料乳 低温储存 预测微生物 

分 类 号：TS201.3[轻工技术与工程—食品科学]