| UHT乳非商业无菌原因分析及质量控制 |
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| 引用本文： | 江晓,王炜.UHT乳非商业无菌原因分析及质量控制[J].中国乳品工业,2011,39(4). |
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| 作者姓名： | 江晓 王炜 |
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| 作者单位： | 南京市疾病预防控制中心,南京,210003 |
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| 摘 要： | 分析了UHT奶非商业无菌的原因。依据GB/T4789.26-2003和ATD细菌生化鉴定义对UHT奶进行检测及细菌鉴定。结果表明,同一品牌不同品种的6种UHT奶中,有5种为非商业无菌;分别检出蕈状芽孢杆菌短小芽孢杆菌。结论:UHT乳质量把关须从原料乳,生产工艺,生长环境控制。
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| 关 键 词： | UHT奶 商业无菌 蕈状芽孢杆菌 短小芽孢杆菌 质量控制 |
Analysis Reasons for non-commercial sterilization of UHT milk and quality control |
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| JIANG Xiao,WANG Wei.Analysis Reasons for non-commercial sterilization of UHT milk and quality control[J].China Dairy Industry,2011,39(4). |
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| Authors: | JIANG Xiao WANG Wei |
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| Affiliation: | JIANG Xiao,WANG Wei (Center for Disease Control and Prevention of Nanjing,Nanjing 210003,China) |
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| Abstract: | Analysis possible reasons for non-commercial sterilization of UHT milk.According to GB/T 4789.26-2003 examination of commercial sterilization of canned food and ATB Expression,six kinds of UHT milk are detected,in the meantime,two kinds of bacteria were identified.Five kinds of UHT milk were non-commercial sterilization.Bacillus mycoides and Bacillus pumilus meyer were separated from five varieties of milkconclusions]The high quality of UHT milk is connected with strict processing and high quality of raw m... |
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| Keywords: | UHT milk commercial sterilization Bacillus mycoides Bacillus pumilus quality control |
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