【摘要】 对 44份市售鲜奶蛋糕样品的卫生指标进行了检测 ,结合鲜奶蛋糕的生产销售特点及检测结果 ,对其酸价、过氧化值、菌落总数和大肠菌群等卫生指标提出了建议值 ,并建议在 GB70 99中增加酵母菌数作为卫生指标 ,从而为鲜奶蛋糕的监督管理提供参考更多还原

【Abstract】 In order to revise the hygiene standard for fresh cream cake, 44 samples were examined. With regard to the specific selling condition and the results inspected, a reference for acid value, peroxide value, bacterial colony forming efficiency and mould count was proposed. Moreover the yeast count was suggested as one of the hygienic standard for GB7099 too. The result of this study could be used as a reference for developing the law on the hygienic inspection and control of fresh cream cake.更多还原