【摘要】 本文对化学法激活乳过氧化物酶体系用于室温下原料乳保鲜进行了研究。研究结果表明,在25℃贮藏温度下,原料奶的货架期随着SCN-和H2O2的浓度增加而增加。对照组和实验组0.1mmol/L,0.25mmol/L,0.5mmol/L的保鲜期分别为19h,19.5h,21.5h和23.5h。在贮藏期间,所有的实验组的微生物数量均低于对照组。11.5h时,激活剂浓度为0.25mmol/L和0.5mmol/L的原料乳的菌落总数比对照组提高了3个卫生等级。在14h时,激活剂浓度为0.25mmol/L和0.5mmol/L的实验组比对照组的大肠菌群数分别低1.2和1.75个对数周期。更多还原

【Abstract】 The potentials of applying the LPS in extending the shelf life of raw milk at ambient temperature were investigated. The result showed that the shelf life of milk was increased with increasing concentrations of SCN- and H2O2 at 25 ℃, the fresh period of the control and the treatments of 0.1 mmol/L, 0.25 mmol/L, 0.5 mmol/L was 19 h, 19.5 h, 21.5 h, 23.5 h, respectively. All the treated milk samples showed lower microbiological content during storage compared to the control. The total colony counts of treatments 0.25 mmol/L, 0.5 mmol/L at 11.5 h were improved by 3 hygienic grades. While for coliform counts of treatments 0.25 mmol/L, 0.5 mmol/L at 14 h were lower than the control by 1.2 and 1.75 log MPN, respectively.更多还原