China Dairy ›› 2022, Vol. 0 ›› Issue (9): 62-65.doi: 10.12377/1671-4393.22.09.14

Previous Articles     Next Articles

Effects of Different Refrigeration Modes on Temperature,Acidity and Total Number of Bacteria in Fresh Milk

HE Hong1, XIE Jingang1, LIU Wenhua1, LI Jianxing2, LI Zhixing1, PENG Xiayu2, WEI Yong1,*   

  1. 1 Xinjiang Tianao Animal Husbandry Co.,Ltd.,Kuitun Xinjiang 833200;
    2 College of Animal Science and Technology,Shihezi University,Shihezi Xinjiang 832000
  • Online:2022-09-25 Published:2022-09-30

PDF (PC)

92

Abstract: [Objective] The cooling of fresh milk is an important link in the safe production of milk. It is very important to compare the effects of different cooling modes and rates on the quality of fresh milk. [Method] In this study,the effects of quick cooling and direct cooling on the cooling time,temperature,acidity and total number of colonies of fresh milk were compared. [Result] The quick cooling mode can cool the temperature of fresh milk to 4 ℃ within 1 ~ 3 min,and the efficiency is much higher than that of the conventional direct cooling mode,and the comprehensive economic benefit is significant; In terms of temperature maintenance of milk tank,the temperature （5.12 ℃）, acidity （13.47 °T） and total number of colonies （1.58 CFU/mL） of fresh milk were significantly lower than the temperature （5.55 ℃）, acidity （12.92 °T） and total number of colonies （4.06 CFU/mL） of direct cooling mode under the 4 hour rapid cooling mode.The results of bivariate correlation analysis of temperature,acidity and total number of colonies showed that under direct cooling mode,the correlation between temperature,acidity and total number of colonies was not significant; In the rapid cooling mode,the temperature had a significant negative correlation with the acidity,but no significant correlation with the total number of colonies. [Conclusion] The rapid cooling mode can effectively reduce the total number of colonies,reduce microbial reproduction and ensure the quality of fresh milk. The comprehensive benefits are significant. It provides a feasible scheme for the transformation of traditional dairy farm and the production of high-quality milk.

Key words: fresh milk, refrigeration mode, temperature, acidity, total number of colonies

[1] 张淑媛. 生鲜乳微生物检测技术的研究进展[J]. 饮料工业,2021,24(6):30-33.
[2] 苏子超. 推动奶业高质量发展实现奶业振兴[J]. 中国畜牧业,2020,20(16):88-89.
[3] 谢继红,陈东,李国盛.牛奶冷却罐典型技术方案及其特性分析[J].化工装备技术. 2015,36(1):1-3.
[4] 叶耿坪,刘光磊,刘祯,等. 生鲜乳酸度异常的影响因素及其防控措施[C].第七届中国奶业大会论文集,2016:152-154.
[5] 李启佐. 牛奶速冷和贮藏装置的设计与应用[J].制冷,1995,17(3):42-45.
[6] 张健,李小明,杨瑶.生鲜乳三种冷却方案的比较分析及冷却设备选配[J].中国奶牛,2015,22(17):55-57.
[7] 徐晓婕,李纪周.生鲜乳速冷技术及设备试验选型研究[J].天津农林科技,2020,19(1):13-14.
[8] 王瑞霞. 内蒙古生鲜乳及其制品冷链物流研究[D].呼和浩特市:内蒙古农业大学,2012.
[9] 冯小慧,王丽芳,张三粉,等. 生鲜乳品质的影响因子——酸度[J].畜牧与饲料科学,2018,39(2):51-53.
[1] YANG Meifeng, JI Kunfa, HE Ying, LI Zhifeng, CHEN Jinxuan, YANG Aijun. Influence of Temperature on Determination of Nitrite Content in Raw Milk by Ultraviolet Spectrophotometry [J]. China Dairy, 2022, 0(8): 47-50.
[2] LIU Wenhua, ZHANG Yixue, HAN Chengbo, HE Hong, PENG Xiayu, WEI Yong. The Application of Big Data Cloud Platform Management to Improve the Safety and Efficiency of Fresh Milk Transportation [J]. China Dairy, 2022, 0(8): 51-55.
[3] MU Hongyu, LI Yuan, YU Zhijin, ZHAO Cunchao, PENG Lei. Development of Sugar-free Milk Beer [J]. China Dairy, 2022, 0(7): 97-102.
[4] WU Heyun, ZHENG Xi, XIE Lingna. Strategy Study on Feeding Milk Replacer for Calves under Extreme Temperature Conditions [J]. China Dairy, 2022, 0(6): 28-30.
[5] LIU Xifeng, REN Weiwei, GAO Jinming, LI Zhuoyan, ZHANG Shikui. Development of Original Gelato with Milk [J]. China Dairy, 2022, 0(6): 94-100.
[6] BA Ningning. Research and Analysis of Food for Special Medical Purpose Mixing Temperature [J]. China Dairy, 2022, 0(5): 84-88.
[7] WEN Huaying, JIA Fuchen, JIN Yulong, ZHANG Yuhong. Screening of Low-temperature Lactic Acid Bacteria from Tibetan Traditional Fermented Yogurt [J]. China Dairy, 2022, 0(5): 89-95.
[8] DUAN Yujuan, YANG Xuewen, ZHAO Rui, GAO Xingdong, ZHAO Linye. Production and Quality Control of Low-temperature Drinking Flavored Fermented Milk [J]. China Dairy, 2022, 0(3): 105-108.
[9] HUANG Zeying. Nutrition Evaluation of Fresh Milk and FOP Labeling Scheme [J]. China Dairy, 2022, 0(2): 62-69.
[10] PAN Yongsheng. Effects of HTST Treatment on Heat Sensitive & Bioactive Substance in Premium Pasteurized Milk [J]. China Dairy, 2022, 0(2): 70-74.
[11] DENG Yanqin, CHEN Baixi, ZHANG Hongmei, LAN Ning, HE Weiwei, CHEN Maojiao, ZHOU Zhongyao. Study on the Effect of Raw Milk Storage and Transportation Conditions on Raw Milk Quality [J]. China Dairy, 2021, 0(8): 113-116.
[12] XU Wei, DONG Fei, ZHANG Saisai, JIANG Xinggang, REN Dequan, MA Zhifen. Research on Dairy Cow Reproduction and Milk Production Performance in different months from 18 provinces of China in 2020 [J]. China Dairy, 2021, 0(7): 32-38.
[13] YANG Zhenni, WANG Jiaqi, MA Guangxu, CHENG Guangyan. Under the Epidemic Situation,There is a Great Demand for Dairy Products,and the Cold Fresh Milk Market is Booming [J]. China Dairy, 2021, 0(7): 13-17.
[14] HU Dongmei, WANG Fang, CHEN Chen. Comparison of Vitamin K1 Content in Three Infant Formula Milk Powders under Different Storage Conditions [J]. China Dairy, 2021, 0(6): 100-102.
[15] CAO Wenhai, ZHOU Biyao, LI Xiaoying, LUO Jun, DENG Ying. The Influence of Packaging Form and Storage Temperature on the Number of Viable Probiotics in Infant Milk Powder [J]. China Dairy, 2021, 0(4): 54-58.
Viewed
Full text


Abstract

Cited
  Shared   
  Discussed   
No Suggested Reading articles found!
Copyright © 2018 Editorial Board of China Dairy
Powered by Beijing Magtech Co. Ltd