中国巴氏奶 如何再发展

<正> 巴氏奶国外概况巴氏奶(英文称之为 Fresh milk)是巴氏杀菌奶(或巴氏杀菌乳)的简称。是法国微生物学家、化学家巴斯德(louis Pasteur,1822-1895)于1863年在科学实验研究微生物过程中所发明的利用72至76摄氏温度,其受热时间为15秒,利用低温热力将牛奶中的大部分有害微生物(如布氏杆菌、结核杆菌、痢疾杆菌、伤寒杆菌等,但芽孢不能被彻底杀死)杀灭所生产出的一种牛奶产品。这种牛奶处理方法比较温和,在杀灭牛奶中的致病菌而有     

Professional training of meat processing industry workers field of hygienic

In the article the problem of sanitary training of meat processing industry workers is reviewed. Proposals to improve these activities were prepared.     

Contamination of milk and milk products by Yersinia enterocolitica at stages in the technological process of their production and manufacture

Contamination of milk and its products with Yersinia enterocolitica at various stages of the production process was studied for the first time. Yersinia were detected in fresh milk (at dairy farms, in tanks at reception compartments of dairy plants) and in pasteurized milk (in tanks at the plant, in paper-bags on sale). All Yersinia strains isolated from milk are pathogenic for man and highly resistant to antibiotics. A possible role of man, in particular of workers at dairy farms and plants, in Yersinia dissemination, is shown. Unlike milk, sour milk foodstuffs virtually do not participate in propagation of the infection.     

A 100-Year Review: A century of dairy processing advancements—Pasteurization,cleaning and sanitation,and sanitary equipment design

Over the past century, advancements within the mainstream dairy foods processing industry have acted in complement with other dairy-affiliated industries to produce a human food that has few rivals with regard to safety, nutrition, and sustainability. These advancements, such as milk pasteurization, may appear commonplace in the context of a modern dairy processing plant, but some consideration of how these advancements came into being serve as a basis for considering what advancements will come to bear on the next century of processing advancements. In the year 1917, depending on where one resided, most milk was presented to the consumer through privately owned dairy animals, small local or regional dairy farms, or small urban commercial dairies with minimal, or at best nascent, processing capabilities. In 1917, much of the retail milk in the United States was packaged and sold in returnable quart-sized clear glass bottles fitted with caps of various design and composition. Some reports suggest that the cost of that quart of milk was approximately 9 cents—an estimated $2.00 in 2017 US dollars. Comparing that 1917 quart of milk to a quart of milk in 2017 suggests several differences in microbiological, compositional, and nutritional value as well as flavor characteristics. Although a more comprehensive timeline of significant processing advancements is noted in the AppendixTable A1 to this paper, we have selected 3 advancements to highlight; namely, the development of milk pasteurization, cleaning and sanitizing technologies, and sanitary specifications for processing equipment. Finally, we provide some insights into the future of milk processing and suggest areas where technological advancements may need continued or strengthened attention and development as a means of securing milk as a food of high safety and value for the next century to come.     

关注中国“奶酪”世界乳业盛会金秋落沪

<正>在近日的“第27届IDF世界乳业大会”新闻发布会上,全国政协常委、中国轻工业联合会副会长、IDF 中国国家委员会主席潘蓓蕾女士宣布: “第27届IDF世界乳业大会”将于2006年 10月20日至23日在中国上海召开,大会将覆盖所有乳业热点课题,并关注成熟市场和新兴市场的发展。预计将有80个国     

Thermal inactivation of Escherichia coli in camel milk

Camels subsist and produce milk in desert pastures not utilized by other domesticated herbivores. Developing the camel milk industry can improve the economy of desert inhabitants. To comply with sanitary ordinances, camel milk is pasteurized by procedures specified for bovine milk. It is widely accepted that milk composition might affect bacterial thermal death time (TDT). Camel and bovine milks markedly differ in their chemical composition, yet data regarding TDT values of bacteria in camel milk is missing. As a first step toward developing specific heat treatments appropriate for camel milk, TDT curves of Escherichia coli in artificially contaminated camel and cow milks have been compared. Heating the milks to temperatures ranging from 58 to 65 degrees C yields similar thermal death curves and derived D- and z-values. These findings suggest that, in this temperature range, E. coli might behave similarly in bovine and camel milk. Additional TDT studies of various pathogenic species in camel milk are required before establishing pasteurization conditions of camel milk.     

俄罗斯出版、印刷领域高级专门人才培养

莫斯科国立印刷大学是培养出版印刷专门人才方面的综合型高等学府,一直致力于加强和改进人才培养模式的实践和研究。莫斯科国立印刷大学注重与企业的合作,利用企业的技术、设备等资源,共同培养出版印刷业所需要的专门人才。     

Milk Processing in Rural Areas to Support Dairying in Developing Countries

Postcolonial collaboration in dairying between developed and developing countries has been taking place for 30 yr. The result of that collaboration has not always been successful. North – South transfer of dairying systems often leads to “development ruins”. For people in developing countries, milk is a valuable supplement but not a basic food. Nevertheless, milk processing may contribute to building up a rural industry based on agriculture. The rural location of such an industry provides additional working and earning opportunities and counteracts rural exodus. To avoid expensive, artificial cooling, and road transports, the collection radius for milk should be small. This leads to decentralized milk processing in small rural plants. The simple equipment of such plants should be manufactured in the developing country itself. Thus, milk processing may promote development of other sectors of domestic industry and become less dependent on imported equipment, which is difficult to maintain and replace. Plants and equipment have to be adapted to the special conditions in a developing country as well as the products. They should have good shelf-life, be marketable without artificial cooling, and be within reach of people with modest purchase power.     

Constraints in meeting food safety and quality requirements in the Turkish dairy industry: a case study of Izmir province

Recent global developments concerning food quality and food safety have influenced and stimulated food legislation in Turkey in accordance with internal and international trade and agreements. In this study, the way in which the dairy industry conforms to this legislation was analyzed through a case study of Izmir province, which generally has all the structural characteristics of the dairy sector in Turkey. A survey in which dairy plant managers responded to a special questionnaire was used to collect data from 86 dairy plants chosen on the basis of proportional sampling. According to the results of this study, (i) there are many dairy processors in the region, (ii) most managers have a limited education concerning their positions, (iii) most firms handle small volumes of milk and have little control over the raw milk supply, (iv) resources are too limited in these firms, limiting their ability to adopt most regulations, and (v) few processors apply the regulatory practices imposed by governmental agencies. Thus, food legislation is not enough to ensure food safety in the dairy industry in Turkey. Technical and educational support should be given to farmers and the staff of dairy firms by the Ministry of Agriculture to form an appropriate food safety infrastructure in Turkey for the milk and processed dairy products industry.     

原料奶的良好牧业生产规范

<正>要建立一个完整而有效的原料奶HACCP体系,良好牧业生产规范的制定和严格执行是必不可少的基础条件,本研究主要依据农业部NY5000系列《无公害食品》标准、以及有关国家标准、管理条例、农业部绿色食品相关标准,按卫生管理规范的格式建立制定了原料奶     

Hygienic assessment of food products in Krasnoyrsk region

This article presents data on the prevalence of different types of sanitary violations, caused by failure to comply with sanitary regulations, on 573 enterprises that produce bakery products, confectionery, dairy, meat and fish products, drinks in the Krasnoyarsk Territory. It is shown that the greatest number of sanitary offenses are committed at manufactures of milk, fish and meat products. Finished goods at 21-37% of these enterprises do not meet the requirements of hygiene standards. The proportion of deposits of factors (such as type of food product, a form of ownership of the enterprise, the type of locality, where manufacture is) in the frequency of sanitary violations has been determined.     

坚持以人为本和科技创新 努力建设一流现代化企业——湖北福星科技股份有限公司二十年的创业实践及“十五”发展构想

介绍湖北福星科技股份有限公司 2 0年来取得的成绩 ,着重介绍公司在发展过程中坚持以人为本增强企业凝聚力和坚持科技创新抢占市场制高点方面的成功经验 ,即培养职工对企业的“爱心” ;营造环境和创造条件使职工“尽心”、“安心”、“放心” ;技术和市场信息网络化 ,产品开发做到“准、快、早” ,确立“突出主业 ,三业并重”的发展战略。从经营理念、发展战略、发展目标和发展项目等方面对今后的发展进行了构想。     

超高压加工技术在牛乳加工中的应用研究概述

超高压加工技术是非热杀菌技术的一种,在牛乳加工中的应用研究是当前热点。本文概述了非热加工技术的概念、发展和特点,特别针对超高压加工技术在牛乳加工中对微生物、乳蛋白和乳脂肪等成分的影响进行了阐述,并简要分析超高压杀菌设备及其在乳品工业的应用现状。超高压杀菌技术在牛乳加工中具有一定的理论依据和实践经验,值得深入研究和商业化推广应用,本文还展望了超高压技术在乳制品工业中的制约因素和应用前景。     

An emission pattern of a thermophilic bacteria attached to or imbedded in porous supports

There are many problems with thermophilic bacteria contamination of milk in the dairy industry. This is, in part, a result of fouling by milk components on stainless steel surfaces, which provide good harboring facilities for these bacteria to attach, imbed and grow. The interactions between milk fouling and bacteria deposited in or on the fouling deposit therefore become important issues. There have been a number of previous studies on the biofilm development in dairy processing plants. Here, a different approach to investigate the bacteria emission from a porous layer has been taken. In this approach, various process fluids were flushed over the top of a model milk foulant layer that contains high percentages of milk proteins, fat and some bacteria cells, in order to investigate the behavior of the 'resident' microorganisms and how they are 'released' into the flushing liquids. Definitive results were obtained, which have created sufficient interest for a different approach taken later, where fabric layers were used as the support for the bacteria cells to explore the 'generic' behavior of the porous layer-bacteria system. This study has shown that Bacillus stearothermophilus could multiply on or within a porous layer and 'migrate' from the layer into the fluid during processing. This "migration" is somewhat peculiar in terms of its time-responses but these are reproducible in all the tests performed. The phenomena observed may have an impact on future microbial safety practice in food factories.     

Polymerase chain reaction for the direct detection of Brucella spp. in milk and cheese

A polymerase chain reaction test was developed to detect Brucella spp. directly in milk and cheese and optimized using primers for the BSCP-31 gene. A total of 46 cheese samples produced with sheep and goats milk were assayed, and Brucella spp. was detected in 46% of them, especially in cheese made from sheep milk. This method is of remarkable epidemiologic interest because it is an indirect test indicating the sanitary quality of milk used in dairy industries. The method showed good sensitivity and specificity. It is faster and less expensive than the conventional bacteriological assays.     

解决小米奶饮料沉淀的技术研究

目的 解决小米奶中含有淀粉而引起的沉淀问题。方法 添加食品工业中常用的稳定剂, 采用通用旋转设计。结果 小米奶饮料基本的配比是小米浸提液与鲜奶比例为0.185:1; 稳定剂的添加量为卡拉胶0.036%和黄原胶0.034%, 此时产品的沉淀量为0.691%。并对三因素之间的相互影响进行了分析, 小米浸提液与卡拉胶之间有交互作用; 小米浸提液和卡拉胶的添加量对产品稳定性影响作用显著, 且前者大于后者。结论 该研究为小米奶饮料的开发提供了研究依据。     

原料奶中病原菌的调查及代表性病原菌的研究

对榨乳过程进行了采样分析,确定了原料奶中的主要致病菌为金黄色葡萄球菌,并分析了原料奶在不同温度储存时金黄色葡萄球菌的生长情况以及金黄色葡萄球菌在酸奶发酵和冷藏过程中的存活情况。研究发现,酸奶的低酸性环境并不能有效的抑制金黄色葡萄球菌的生长,所以为了确保产品的安全性,要对奶牛的乳房炎和隐性乳房炎进行有效防治,并严格控制榨乳的卫生条件及原料奶的储存温度。     

原料奶中病原菌的调查及代表性病原菌的研究

对榨乳过程进行了采样分析，确定了原料奶中的主要致病菌为金黄色葡萄球菌，并分析了原料奶在不同温度储存时金黄色葡萄球菌的生长情况以及金黄色葡萄球菌在酸奶发酵和冷藏过程中的存活情况。研究发现，酸奶的低酸性环境并不能有效的抑制金黄色葡萄球菌的生长，所以为了确保产品的安全性，要对奶牛的乳房炎和隐性乳房炎进行有效防治，并严格控制榨乳的卫生条件及原料奶的储存温度。     

About raising the sanitary culture of food industry's workers

The article includes: the basic problems of sanitary teaching of professional population groups, also the structure of training aids and examination tasks of sanitary knowledge for food industry's workers.     

推行“计划奶业” 促进中国奶业健康有序发展

<正> 2008年的"三鹿婴幼儿奶粉"事件给整个中国奶业带来了前所未有的危机。为此政府密集出台了一系列调控措施,我们欣喜地看到,国家对奶业发展实行有计划的行政干预,将是这次奶粉事件催生的影响最深远、最有价值的变化。对此,本文作者就中国奶业今后的发展提出全新思路:推行"计划奶业",促进中国奶业健康有序发展。一、中国发展"计划奶业"的必要性