耐热菌对乳制品的影响及其控制策略研究

doi:10.12377/1671-4393.25.05.13

摘要/Abstract

摘要： 乳制品在高温灭菌过程中,尽管大部分微生物被灭活,但仍有部分耐热菌存活下来,对灭菌乳的品质和感官造成严重威胁。本文通过分析不同类型耐热菌的生理生化特性及生物被膜的形成机制,探究其对乳制品品质的影响;通过详细阐述耐热菌的灭活条件和方法,从牧场、乳制品加工厂的角度探讨了从源头到加工过程中对耐热菌的控制措施,为牧场及乳品企业制定有效的耐热菌灭活策略提供了有力的实验数据支持。

关键词: 微生物, 耐热菌, 乳制品

Abstract: During the high-temperature sterilization process of dairy products,although most microorganisms are inactivated,some thermoduric bacteria still survive,posing a serious threat to the quality and sensory quality of sterilized milk. This paper investigate the impact of thermoduric bacteria on dairy product quality by analyzing the physiological and biochemical characteristics of different types of thermoduric bacteria and the formation mechanisms of their biofilms.The inactivation conditions and sterilization methods of thermoduric bacteria were elaborated in detail. The control measures of thermoduric bacteria in dairy products from the source to the processing process were discussed from the perspective of pastures and dairy processing factories,which provided data support for pastures and dairy enterprises to formulate effective thermoduric bacteria inactivation strategies.

Key words: microorganism, thermoduric bacteria, dairy product

张帅, 郭晶, 齐国新, 巴雅苏拉, 陈晓民. 耐热菌对乳制品的影响及其控制策略研究[J]. 中国乳业, 2025, 0(5): 78-84.

ZHANG Shuai, GUO Jing, QI Guoxin, BAYA Sula, CHEN Xiaomin. Research on the Influence and Control Strategies of Thermoduric Bacteria on Dairy Products[J]. China Dairy, 2025, 0(5): 78-84.

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