生乳储运条件对品质影响的探究  

Study on the Effect of Raw Milk Storage and Transportation Conditions on Raw Milk Quality

作　　者：邓燕琴 陈柏锡 张红梅 兰宁 何娓娓 陈茂姣 周忠瑶 DENG Yanqin;CHEN Baixi;ZHANG Hongmei;LAN Ning;HE Weiwei;CHEN Maojiao;ZHOU Zhongyao(Newhope dairy,Sichuan Meishan 620360)

机构地区：[1]四川新希望乳业有限公司洪雅阳平分公司,四川眉山620360

出　　处：《中国乳业》2021年第8期113-116,共4页China Dairy

摘　　要：菌落总数是衡量生乳品质的重要指标之一。生乳中菌落总数基数越大,其品质越不稳定。但因为奶源产地等原因,生乳必须经过一段时间运输才能到达乳品企业进行生产,运输过程可能由于微生物繁殖导致生乳品质下降。试验选取菌落总数基数不同的两批生乳,通过在2~6℃和10~15℃条件下存放,模拟生乳在冷藏储运和脱冷储运状态下,分别储存24 h、48 h、72 h、96 h后进行菌落总数、酒精试验、酸度及脂肪酶活力检测。通过对比,找到生乳最佳储存温度和运输时间,为乳品企业和冷链运输提供参考。The total number of bacterial colonies in milk is one of the important indexes to measure the quality of milk.In order to ensure the quality of milk,the total number of bacterial colonies in milk must be controlled.The larger the number of colonies in milk,the more unstable the quality of milk.However,because of the origin of milk and other reasons,milk must be transported for a period of time before it can reach the factory for production,which may lead to the decline of milk quality in the process of transportation.In this experiment,the raw milk of two dairy households with different base number of colonies was selected for the test.The simulated raw milk was stored at 2 to 6℃and 10 to 15℃for cold storage,transportation and decooling,and the total number of colonies,acidity,alcohol and lipase activity were tested after 24 h,48 h,72 h and 96 h storage respectively.By comparing and finding some trends,optimal storage temperature and transportation time of raw milk can be found,and some suggestions for dairy processing enterprises and cold chain transportation can be provided.

关 键 词：生乳检测 菌落总数 酒精试验 储存温度 运输时间 

分 类 号：TS252.26[轻工技术与工程—农产品加工及贮藏工程]