东北地区市售干酪中霉菌、酵母情况调查及标准探讨  

Investigation of mould and yeast contamination in the cheese in the market of northeastern China and discussion on its standards

作　　者：李雨哲 王君 

机构地区：[1]国家食品安全风险评估中心,北京100022

出　　处：《中国乳品工业》2017年第9期45-49,共5页China Dairy Industry

基　　金：国家科技支撑计划课题(2015BAK36B04)

摘　　要：为了解市售干酪中霉菌和酵母菌的污染情况,对东北地区市售的各类干酪进行了霉菌和酵母菌总数的调查。结果表明,有约20%的干酪霉菌或酵母超过现行的国标要求,所检阳性样品中霉菌及酵母最高计数分别为11 000 g-1和44 000 g-1。本次调查为干酪标准中霉菌和酵母总数指标的评价提供了基础数据。To inspect the contamination situation of mould and yeast in the cheese in the market of northeastern china, we selected many kinds of cheese for the mould and yeast count. The results showed that about 20% of the cheese exceed the current national standard on mould or yeast count. Among the positive samples, the highest per milliliter of mould and yeast count was 11000 CFU/g and 44000 CFU/g respectively. The survey results provide the foundation data for the assessment of the safety standards of cheese microbiology indicators.

关 键 词：干酪 霉菌 酵母 调查 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]