干酪质量安全问题与控制技术

干酪是全球交易量最大的乳制品之一,其安全和品质问题影响众多消费者的营养健康。自20世纪90年代,干酪食品被病原微生物如单核细胞增生李斯特菌(Listeria monocytogenes)和大肠杆菌(Escherichia coli O157:H7)污染的食品安全事件仍频繁发生。我国干酪产业刚刚起步,随着近年来干酪消费量快速增长,了解当前国内外干酪食品安全与质量控制技术的研究进展,对于构建我国自身干酪安全和质量控制体系,确保我国干酪产业的健康发展,提高我国乳品质量安全水平具有重要意义。从原料乳、添加剂、干酪工艺和干酪包装等方面,综述了干酪生产过程中可能存在的微生物污染风险及干酪品质影响因素,并介绍了原料乳蛋白多态性、膜过滤、超高压处理、酶工程、红外在线监测和抑菌新材料新技术等在干酪安全和品质控制方面的应用。

Research Advances and Development Trends in Cheese Safety and Quality Control

Cheese is one of the most important dairy foods in the world. Its safety concerns nutrition and health of worldwide consumers. Since the 1990s, cheese safety events related to cheese contamination with some pathogens like Listeria monocytogenes and Escherichia coli O157:H7 have been frequently happening. In the infancy of the development of cheese industry of our country with recent rapid increase in cheese consumption, it is necessary to acknowledge the current advances of domestic and international cheese safety and quality control techniques in order to establish our own cheese safety and quality control system. Considering this, the research advances of risk factors related to microbial contamination and factors affecting cheese quality during cheese manufacturing are reviewed with respect to cheese milk, additives, cheese processing and package materials. New techniques and materials regarding polymorphism of raw milk protein, membrane technology, extra-high pressure processing technique, ripening enzymes, infrared online monitoring system and antimicrobial materials are also included.