饲源等多因素下牛奶中芽孢杆菌危害及热处理效果分析  

Analysis of Bacillus’ harmfulness and the effects of heat treatment in milk based on the multiple factors

作　　者：郭利亚 赵广英 张养东[3] 张伟[1] 白跃宇 张晓建[1] GUO Liya;ZHAO Guangying;ZHANG Yangdong;ZHANG Wei;BAI Yueyu;ZHANG Xiaojian(Henan Institute of Science and Technology,Xinxiang,Henan Province 453003,China;Henan Huahuaniu Dairy Group,Zhengzhou,Henan Province 450064,China;Institute of Animal Science,Chinese Academy of Agricultural Sciences,Beijing 100193,China)

机构地区：[1]河南科技学院,河南新乡453003 [2]河南花花牛乳业集团,河南郑州450064 [3]中国农业科学院北京畜牧兽医研究所,北京100193

出　　处：《中国饲料》2022年第13期10-14,共5页China Feed

基　　金：河南省科技攻关项目(212102110178,212102110008);河南省重大公益专项(201300111200);中原学者工作站项目(224400510010);博士科研启动项目(206010618005)。

摘　　要：细菌种类和数量是评价牛奶质量安全的一项重要风险因子。芽孢杆菌是牛奶中检出污染较高的一类细菌,对奶及奶产品的品质和食用安全产生较大影响。饲草料、饲用饮水、饲养管理、饲源因素、冷藏储运及加工等多种因素都是重要污染风险来源。本文阐述了牛奶中常见芽孢杆菌检出的种类、来源、特点及危害,并从热处理加工工艺角度,比较分析了巴氏杀菌、高温灭菌等不同工艺对牛奶中芽孢杆菌热处理杀菌效果的影响,提出了提升生乳质量,减少关键环节污染等控制和降低奶中芽孢杆菌的措施和建议。The type and quantity of bacteria is an important risk factor to evaluate the quality and safety of milk and milk products. Bacillus is a kind of bacteria with a little high contamination in milk,which has a great influence on the quality and safety of milk products. Feed,forage,water,management and refrigerated storage,transportation and processing are all important source of pollution risks. In this paper,the types,sources,characteristics and harms of common Bacillus in milk were described,and at the same time,the effects of pasteurization,high temperature sterilization and other processes on the germicidal efficacy of Bacillus during heat treatment were compared and analyzed. The measures for improving the quality of raw milk and reducing the pollution of key links were suggested pertinently.

关 键 词：饲源 奶及奶产品 芽孢杆菌 热处理 分析 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]