China Dairy ›› 2023, Vol. 0 ›› Issue (11): 69-74.doi: 10.12377/1671-4393.23.11.13

• QUALITY CONTROL • Previous Articles     Next Articles

Hazards and Control of Microorganisms in Milk and Dairy Products

CHU Shaoxing1,2, LIU Yan1, XIE Shubin1, YANG Zhaoyue1, FAN Suqin1, XU Zebin1   

  1. 1Qingdao Bright Moon Seaweed Group Co.,Ltd.,State Key Laboratory of Marine Food Processing &Safety Control，Qingdao Shandong 266000;
    2Shanghai Ocean University, Shanghai 200000
  • Online:2023-11-25 Published:2023-12-12

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Abstract: With the development of social economy and the improvement of people's living standards, dairy products have gradually become the necessities of people's daily life. It can provide high-quality protein, calcium source and vitamins, and effectively improve human immunity. However, in recent years, the quality and safety problems of dairy products have occurred from time to time, such as illegal addition and microbial contamination. The common product swelling, rancidity, protein clots, bitter bags and product color changes are all caused by microbial contamination. In this paper, the microbial species, contamination pathways and control methods of dairy products quality problems were reviewed, which provided a useful reference for dairy production enterprises to control product quality.

Key words: Dairy products, Microorganisms, Pollution, Control

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