| 乳制品生产过程中阪崎肠杆菌的控制研究 |
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| 引用本文： | 廖明治,田丽萍,孟庆红. 乳制品生产过程中阪崎肠杆菌的控制研究[J]. 乳业科学与技术, 2011, 34(1): 33-35 |
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| 作者姓名： | 廖明治 田丽萍 孟庆红 |
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| 作者单位： | 黑龙江完达山乳业股份有限公司,黑龙江,密山,158307 |
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| 摘 要： | 通过对乳制品企业常用的清洗杀菌剂对阪崎肠杆菌处理效果的试验分析,对其耐酸碱性和耐热性实施了验证,从而确定了乳制品加工过程中的清洗杀菌方法,为婴幼儿乳制品企业控制阪崎肠杆菌提供了有效的方法。
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| 关 键 词： | 阪崎肠杆菌 耐酸碱性 耐热性 |
The Controlling of Enterobacter sakazakii on Processing in Dairy Products |
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| Liao Mingzhi,Tian Liping,Meng Qinghong. The Controlling of Enterobacter sakazakii on Processing in Dairy Products[J]. JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY, 2011, 34(1): 33-35 |
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| Authors: | Liao Mingzhi Tian Liping Meng Qinghong |
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| Affiliation: | Liao Mingzhi,Tian Liping,Meng Qinghong Heilongjiang Wandashan Dairy Co.,Ltd.,Mishan of Heilongjiang 158307,China |
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| Abstract: | The effect experiment of mundificant and disinfectant used by dairy Company to kill Enterobacter sakazakii had been done,and tested its characters of anti-acid and anti-alkaline,anti-thermo.Through the test,the way to cleaning and sterilizing in processing milk and dairy products was identified,and provided the method for the infants' dairy products to controlling Enterobacter sakazakii. |
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| Keywords: | Enterobacter sakazakii anti-acid and anti-alkaline anti-thermal |
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