干酪生产过程中微生物的控制与除菌技术

为了减少干酪中细菌总数，提高乳制品的使用价值，进一步扩大出口，应切实掌握和控制干酪生产过程中出现的微生物，采取合适的灭菌方法对生产过程中的原料和设备进行消毒和杀菌，以确保产品的质量。现实生活中的杀菌方法很多，但要从中挑选合适的灭菌方式。

Cheese production in the process of microbial control and sterilization technology

In order to reduce the total number of bacteria in cheese, dairy products increase the value of further expansion of exports should effectively grasp and control the production of cheese in the process of emerging microbes and take appropriate sterilization method of production of raw materials and equipment for disinfection and sterilization, In order to ensure product quality. In real life, many of the sterilization method, but were selected from the appropriate sterilization methods.