| 乳制品的保质期 |
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| 引用本文： | 宋焕禄.乳制品的保质期[J].北京工商大学学报(自然科学版),1997(3). |
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| 作者姓名： | 宋焕禄 |
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| 作者单位： | 北京轻工业学院化学工程系 |
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| 摘 要： | 考察了几类乳制品的保质期及影响保质期的因素．对生牛乳和巴氏灭菌乳制品来说，革兰氏阴性耐冷菌为影响保质期决定因素；对长保质期乳制品来说，由耐冷菌产生的脂肪酶、蛋白酶和磷酸酶以及乳成分的化学降解是决定因素．简述了几种预测巴氏灭菌乳制品何质期的方法．
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| 关 键 词： | 保质期 耐冷菌 胞外酶 降解 巴氏灭菌 |
THE SHELF-LIFE OF DAIRY PRODUCTS |
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| Song Huanlu.THE SHELF-LIFE OF DAIRY PRODUCTS[J].Journal of Beijing Technology and Business University:Natural Science Edition,1997(3). |
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| Authors: | Song Huanlu |
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| Abstract: | Here reviewed are shelf-lives of several dairy products. Factors influencing theshelf-lives of dairy products are discussed : For raw and pasteurized products, thedeterminant is Gram-negative psychrotrophic bacteria, but for long-life products, areheat-resistant lipase, protease and phosphlipase Which derived from psychrotrophicbacteria and chemical deterioration. Several methods of prediCting the shelf-lift ofpasteurized products are mentioned. |
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| Keywords: | shelf-life psychrotrophic bactcria extracellular enzyme activity degradation pasteurization |
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