原料乳中腐败微生物对液态乳品质的影响及防控

Effects of spoilage microorganisms in raw milk on the quality of liquid milk and their prevention and control

中文关键词:  原料乳  腐败微生物  影响机制  防控技术

英文关键词:raw milk  spoilage microorganism  influence mechanism  prevention and control technology

中文摘要:

      乳因其营养丰富备受关注, 被称为人体的“白色血液”, 同时乳也是微生物良好的培养基, 因此原料乳品质和液态乳加工过程都会受到严格把控, 但目前液态乳在储藏期、流水线或货架期内发生腐败变质现象仍屡屡发生, 引起行业对乳及乳制品安全的高度重视。原料乳作为液态乳生产的原料, 是其品质保障的基础, 原料乳中腐败微生物随着储藏时间的延长而大量繁殖, 经过热处理后未被完全杀死的腐败菌及其产生的耐热酶仍会继续影响液态乳品质, 此外生物膜的形成也为腐败菌在管道内残留提供了机会, 加大了腐败微生物防控的难度。因此本文将从原料乳中腐败微生物多样性进行阐述并探究腐败微生物对于液态乳的不良影响, 挖掘腐败微生物破坏液态乳可能存在的作用机制, 总结现阶段国内外对腐败微生物的防控手段并探讨其商业应用价值, 旨在为今后液态乳质量安全保障及延长货架期提供理论指导。

英文摘要:

      Milk is highly concerned about its nutritional richness and is known as the “white blood” of human body, and at the same time, milk is also a good culture medium for microorganisms, so the quality of raw milk and the processing of liquid milk are subject to strict control, but the phenomenon of spoilage and deterioration of liquid milk in the storage period, in the assembly line or in the shelf period is still occurring, which has caused the industry to pay great attention to the safety of milk and dairy products. As the raw material of liquid milk production, raw milk is the basis of its quality assurance. Spoilage microorganisms in raw milk multiply with the prolongation of storage time, and the spoilage bacteria that are not completely killed after heat treatment and the heat-resistant enzymes they produce will continue to affect the quality of liquid milk, in addition, the formation of biofilm is also a major obstacle to the development of spoilage bacteria. In addition, the formation of biofilm also provides an opportunity for spoilage bacteria to remain in the pipeline, which increases the difficulty of prevention and control of spoilage microorganisms. Therefore, this paper elaborated the diversity of spoilage microorganisms in raw milk and explored the adverse effects of spoilage microorganisms on liquid milk, explored the possible mechanisms of spoilage microorganisms destroying liquid milk, and summarized the current domestic and international research on spoilage microorganisms, and summarized the current domestic and international research on spoilage microorganisms in liquid milk. It also summarized the prevention and control methods of spoilage microorganisms at home and abroad and discusses their commercial application value, aiming to provide theoretical guidance for the quality and safety of liquid milk and the extension of shelf-life in the future.