生乳新鲜度评价指标研究进展  

Research Progress on Freshness Evaluation Indices of Raw Milk

作　　者：佀博学 张养东[1,2] 郑楠[1,2] 王加启[1,2] SI Boxue;ZHANG Yangdong;ZHENG Nan;WANG Jiaqi(Key Laboratory of Quality&Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs,Institute of Animal Sciences,Chinese Academy of Agricultural Sciences,Beijing 100193,China;State Key Laboratory of Animal Nutrition,Institute of Animal Science,Chinese Academy of Agricultural Sciences,Beijing 100193,China)

机构地区：[1]中国农业科学院北京畜牧兽医研究所,农业农村部奶及奶制品质量安全控制重点实验室,北京100193 [2]中国农业科学院北京畜牧兽医研究所,动物营养学国家重点实验室,北京100193

出　　处：《动物营养学报》2023年第6期3499-3507,共9页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：中国农业科学院科技创新工程(ASTIP-IAS12);现代农业产业技术体系专项资金(CARS-36)。

摘　　要：牛奶是最接近完美的食物,也是微生物生长繁殖的绝佳培养基。生乳在离开母体的那一刻便开始逐步走向腐败,其品质降低和风味变差,甚至危害人们的健康。本文综述了生乳腐败过程、新鲜度评价指标及相应的检测方法,为探索生乳新鲜度评价指标和检测方法提供理论参考。Milk is the closest food to perfection and an excellent medium for the growth and reproduction of microorganisms.The moment raw milk leaves the mother's body,it begins to gradually spoilage,and its quality and flavor deteriorate,and even endanger people's health.In this paper,the spoilage process,freshness evaluation indices and corresponding detection methods of raw milk were reviewed,which provided a theoretical reference for exploring the freshness evaluation indices and detection methods of raw milk.

关 键 词：生乳 新鲜度 评价指标 检测方法 

分 类 号：S879.1[农业科学—畜牧兽医]