【摘要】 嗜冷菌产生耐热蛋白酶和脂肪酶是UHT奶在长期存放过程中产生劣变的主要原因之一。原料乳中蛋白酶、脂肪酶的活性与产品长期保存时的品质呈负相关。通过控制原料奶乳中嗜冷菌数,测定蛋白酶和脂肪酶活力,对原料奶进行分级和评价是确保UHT奶品质的一种有效手段,本实验为乳品企业嗜冷菌的检测提供了理论依据。更多还原

【Abstract】 One of the reasons to have made UHT milk deteriorate during long time storage is psychrotrophic bacteria produced heat tolerant protease and lipase. The activity of protease and lipase in raw milk positively correlates with the quality of the product. One of the available measures to insure the quality of UHT milk is to grade and evaluate the raw milk by means of controlling psychrotrophic bacteria’s amount and determination of protease and lipase’s activity. This experiment provides theoretical gist for the determination of psychrotrophic bacteria by dairy enterprises.更多还原