微生物对液态奶生产环境的影响  

The effect of microorganism on production environment of liquid milk

作　　者：张寅[1] 郭鸰[1] 

机构地区：[1]东北农业大学,哈尔滨150000

出　　处：《黑龙江科学》2016年第13期6-7,共2页Heilongjiang Science

摘　　要：以车间环境和人员操作等细节疏忽带来的细菌、霉菌、大肠杆菌为研究对象,研究时间、空气质量、接触面对霉菌、大肠杆菌、菌落总数变化的影响。研究更衣室与缓存间在杀菌1h、2h、3h、4h、4.5h后细菌、霉菌数目的变化;研究接触面的菌落总数在杀菌1h、2h、3h、4h、4.5h后的变化。结果表明,随着杀菌时间延长,液态奶生产过程中产生的细菌、霉菌数目逐渐增加,在4h内杀菌效果明显;随着杀菌时间延长,接触面的细菌在4h内变化不明显,因此杀菌时间控制在4h一循环,为提高液态奶生产环境质量作参考。Bacteria, mold and escherichia coli caused by workshop environment and personnel operation were taken as the research object, it studied on the effect of time, air quality, contact surface on changes in total number of colonies. Changes of bacterial, fungal quantity in locker room after lh, 2h, 3h, 4h, 4.5h of sterilization were studied; total number of colonies on contact surfaces after lh, 2h, 3h, 4h, 4.5h of sterilization were also researched. The results showed that with prolonged sterilization, the number of mold and bacterial in liquid milk production process has gradually increased, the sterilization effect is obvious within 4h; bacteria of contact surface did not change significantly in 4h, so sterilization time should be controlled in a circulation of 4h.

关 键 词：液态奶 微生物 杀菌 

分 类 号：F203[经济管理—国民经济]