乳制品中真菌控制研究进展  

Research Progress on Fungus Control in Dairy Products

作　　者：周玲 徐广新 ZHOU Ling;XU Guangxin(Kwins Health Pharmaceutical Jiangsu Co.,Taizhou Jiangsu 225300;Jiangsu Dairy Biotechnology Research Center,Yangzhou Jiangsu 225004;Yangzhou Yangda Kangyuan Dairy Co.,Ltd.,Yangzhou Jiangsu 225004)

机构地区：[1]鲲鱼健康药业江苏有限公司,江苏泰州225300 [2]江苏省乳业生物工程技术研究中心,江苏扬州225004 [3]扬州市扬大康源乳业有限公司,江苏扬州225004

出　　处：《中国乳业》2024年第7期88-91,共4页China Dairy

基　　金：江苏省现代农业(奶牛)产业技术体系建设专项资金(JATS[2023]243)。

摘　　要：真菌是乳制品常见污染物,其生长造成产品缺陷(如感官异常)、安全风险(生物胺和真菌毒素)。预防、控制技术污染可有效避免企业损失。预防方法包括良好生产和卫生规范、空气过滤和净化系统。控制方法包括灭活处理、温度控制、气调包装。生物保护剂也可抑制真菌增殖、延长贮藏期。本文综述当前预防、控制技术在乳制品的应用。Fungus are common pollutants in dairy products,and their growth can cause product defects(such as sensory abnormalities) and safety risks(biogenic amines and mycotoxins).Through certain prevention and control techniques can effectively avoid losses for enterprises.Preventive methods include good production and hygiene practices,air filtration and purification systems,while control methods include inactivation treatment,temperature control,and modified atmosphere packaging.In addition,biological protectants can also achieve the goal of inhibiting fungus proliferation and extending storage life.This paper reviewed the current application of prevention and control technologies in dairy products.

关 键 词：真菌 预防 控制 生物保护剂 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]