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目的:总结再制干酪法典标准工作情况及主要争议,对比不同国家或地区再制干酪产品标准重点内容的异同,探讨我国再制干酪类产品标准质量提升的方向。方法:对国际食品法典再制干酪产品标准修订、制定中遇到的主要问题及相关讨论情况进行梳理和分析。收集和整理国际食品法典以及欧盟、美国、日本等国家或地区再制干酪产品相关法规和标准等管理规定,比较不同再制干酪产品法规和标准的重点内容。结果:国际食品法典委员会曾尝试修订和制定再制干酪类产品法典标准,但最终因对标准范围、产品定义、成分和理化指标要求等核心内容分歧过多而停止。不同国家和地区管理部门根据本国现状和需求等,制定了覆盖不同类型再制干酪类产品,规定了不同成分和指标要求的产品标准,标准管理思路存在一定差异。结论:我国标准需要充分考虑我国市售再制干酪产品的类型和特点,优先关注标准范围、产品分类和定义等核心内容的更新和完善,不断提高标准的可行性和适用性。行业应在符合标准要求的基础上,结合我国消费者需求积极提升产品品质,探索行业高质量发展的方向。最终达到保护消费者健康,推动我国再制干酪相关产业健康有序发展的目的。 相似文献
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食品法典标准与我国乳制品标准的比较分析 总被引:2,自引:0,他引:2
乳和乳品是中国近年来农产品生产、消费中比例较大的产品,但乳品工业在我国是一个新兴产业,由于整体基础薄弱,因此存在许多亟待解决的问题,其中尤其值得关注的是乳制品的标准问题。根据世界贸易组织(WTO)的协议,国际食品法典委员会(CAC)制定的法典规范或准则被视为衡量各国食品是否符合卫生、安全要求的尺度。本文通过将CAC法典中的第12卷《乳及乳制品法典标准》与我国乳制品标准进行五个方面的对比,分析了目前我国乳制品标准与CAC乳与乳制品标准的差异和其中存在的问题,并对我国乳制品标准的修改和制定提出建议。 相似文献
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针对低温短保质期乳制品的出厂检验现状,开展国内外相关法规标准对比分析,以期为市场监管部门提供技术参考依据,为乳制品行业的绿色健康发展提供保障。收集国际食品法典委员会(Codex Alimentarius Commission, CAC)、美国、欧盟、澳大利亚、中国、加拿大、日本等国家、地区或组织关于低温短保质期乳制品出厂检验相关法规标准,从低温短保质期乳制品的生乳质量安全控制要求、生产加工过程控制要求、终产品微生物控制要求3个角度进行综述和对比分析。研究发现,CAC、美国、欧盟、澳大利亚等国家、地区或组织更加注重低温短保质期乳制品全产业链的过程控制,从而达到产品出厂要求,而我国要求终产品检验合格方可出厂,过程控制和评价体系尚不完善。过程控制是低温短保质期乳制品质量安全控制的本质,过程控制的思路可为今后我国相关标准法规的制修订提供参考,值得学习和借鉴。 相似文献
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乳制品质量与安全是一个全球性的重要问题。许多国家纷纷采取立法、行政、司法以及提高检验技术等多种措施,以提高乳及乳制品的质量与安全。近年来,我国进口乳及乳制品的种类和数量与日俱增,但由于国内外法规与标准检测指标差异,导致进口乳制品“安全风险难以发现”、出口乳制品“遭受贸易技术壁垒”事件频发。为维护我国进出口乳制品企业和消费者合法权益,保障乳制品质量安全,亟需明确国内外乳制品法规与标准在检测指标方面的差异,提升检测方法的针对性和准确度。本文对我国乳制品的标准现状、我国与主要贸易国在乳制品质量与安全方面主要检测指标的差异进行了比较分析,指出了中外乳制品法规、检测指标和限量值的不同,并对我国乳制品法规、检测指标及限量值等标准的改进给出了建议,以期为我国全面科学地优化进出口乳及乳制品法规提供参考。 相似文献
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乳制品作为人们日常补充的营养品,是否含有三聚氰胺等化学物质、是否滥用抗生素危害人体健康等,是人们在食品安全中关注的焦点问题。本文简要阐述了乳制品食品安全相关内容,重点分析了影响乳制品食品安全的主要因素,并以此为基础探索出乳制品食品安全的优化策略,供相关研究参考借鉴。 相似文献
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目的:了解中国市售乳及乳制品类别的营养强化现状,为中国食品营养强化相关标准的修订提供参考。方法:采用横断面调查方法,从市售乳及乳制品类别产品中,随机采集市售预包装食品标签样品3 034份,分析每类乳品中强化的营养素种类及其强化比例,并对尚未规定强化量下限的营养素的强化量进行分析。结果:3034份乳及乳制品样品中共有777份样品进行了营养强化,总体强化率为25.61%(777/3 034),不同亚类差异较大,其中调制乳和调制乳粉的强化比例较高,分别为50.77%(199/392)、95.37%(412/432),而干酪和再制干酪以及其他乳制品的强化比例较低,分别为27.17%(75/276)、0%(0/37)。强化的营养素种类方面,VA、VD、钙、锌等中国居民比较缺乏的营养素在各类乳品中的强化比例相对较高,而Y β-Glu、LF、OPO的强化比例则较低。针对GB 14880中没有规定强化量下限的营养强化剂,大多数产品按接近下限的强化量进行强化,对食用者营养素摄入产生的作用将很小。结论:中国市售乳及乳制品总体营养强化情况较好,对于部分亚类允许强化的营养素种类较少的情况,建议标准修订过程中适... 相似文献
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乳脂含量是乳中一项重要的营养和风味指标,其所含的磷脂因具有多项生理活性功能,近年来受到越来越广泛的关注。由于磷脂种类繁多,且乳及乳制品基质相对复杂,分析其含量是一项难度较大的工作。目前,乳及乳制品中的磷脂检测的中文文献相对较少,外文文献则主要集中在薄层色谱法、液相色谱-蒸发光散射器法、液相色谱-质谱法、磷谱核磁共振法等。本文对近20 年磷脂在乳及乳制品中的含量、功能、分离及检测方法的研究进展进行了系统综述,以期为行业相关研究者提供学术参考,并为磷脂在乳制品,尤其是婴幼儿配方乳粉的新品研发和产品标识方面提供理论依据。 相似文献
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The survival of foot-and-mouth disease virus in raw and pasteurized milk and milk products 总被引:4,自引:0,他引:4
The Foot-and-Mouth Disease virus (FMDV) is not a public health threat, but it is highly contagious to cloven-footed animals. The virus is shed into milk up to 33 h before there are apparent signs of the disease in dairy cows, and, in extreme cases, signs of disease may not appear for up to 14 d. During this time, raw milk can serve as a vector for spread of the disease both at the farm and during transport to the processing plant by milk tanker. Raw milk and milk products fed to animals have the potential to cause infection, but the potential for pasteurized milk products to cause infection is largely unknown. Current minimum pasteurization standards may not be adequate to eliminate FMDV in milk completely. The purpose of this paper is to assess the literature on the thermal resistance of FMDV in milk and milk products, to identify the risks associated with ingestion of pasteurized products by animals, and to lay a strategy to prevent the spread of FMDV from contaminated milk. 相似文献
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Sampedro F Rodrigo M Martínez A Rodrigo D Barbosa-Cánovas GV 《Critical reviews in food science and nutrition》2005,45(1):25-47
The articles published to date on the possibilities of applying the new PEF technology to milk and milk products are summarized in a review that presents them in chronological order and grouped on the basis of the factor studied (microorganism, enzyme, quality parameter, or shelf-life). An accompanying table shows details of the equipment and process corresponding to each article in chronological order. 相似文献
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乳制品的营养与安全一直广受世界范围内的关注,各种色谱及色谱-质谱联用技术在乳制品分析中得到广泛应用。毛细管电泳技术在乳制品的营养与安全分析中独具特色,成为不可或缺的分析技术。本文围绕毛细管电泳技术分析乳及乳制品中乳糖和半乳糖、胆碱、5’-单磷酸核苷酸、硝酸盐和亚硝酸盐、山梨酸和苯甲酸等小分子化合物的方法,结合本实验室利用毛细管电泳技术参加能力验证等方面的工作,从营养成分、限量物质、残留分析、禁用物质、复原乳识别和能力验证这6个方面,对近10年来毛细管电泳技术在乳制品营养与安全分析中有代表性的应用研究及其进展进行总结,并对其在乳制品中小分子化学物质分析中的发展趋势进行了展望。 相似文献
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为了预防与治疗乳牛疾病,抗生素类兽药被广泛应用于乳牛的饲养过程中。而滥用抗生素导致牛奶中抗生素残留超出最大允许残留量,不仅会对牛奶品质造成影响,而且可能会危害到牛奶饮用者的身体健康。因此,如何快速、准确地检测乳与乳制品中抗生素类兽药残留是乳品检测行业和企业亟需解决的问题。本文主要介绍了牛乳中兽药残留的来源、危害及其现状,阐述了酶联免疫分析技术、胶体金免疫层析技术的检测原理及其在应用过程中所具有的不同特点,最后对2种方法的优势与不足进行简要总结,并对免疫分析法在乳与乳制品抗生素类兽药残留检测中的应用前景做出展望。 相似文献
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Robin A. Ralston Helen Truby Claire E. Palermo Karen Z. Walker 《Critical reviews in food science and nutrition》2014,54(9):1167-1179
Colorectal cancer is the second most prevalent cancer worldwide. A systematic review and meta-analysis of prospective studies was conducted to examine the association between intake of different types of dairy foods during adulthood and the development of colorectal cancer, specifically comparing nonfermented milk, solid cheese, and fermented milk. Seven databases were systematically searched and 15 cohort studies selected for inclusion, involving over 900,000 subjects and over 5200 colorectal cancer cases. Meta-analysis resulted in an overall relative risk of colon cancer of 0.74 (95% confidence interval 0.60–0.91) in men consuming nonfermented milk (highest intake category averaging 525 g/day). No association was found between consumption of nonfermented milk and rectal cancer in men or nonfermented milk and colon or rectal cancer in women. No protective association was found between consumption of solid cheese or fermented milk and colorectal cancer. Reasons for the differences in the impact of nonfermented milk, solid cheese, and fermented milk in the colon are discussed. This meta-analysis supports the inverse association between nonfermented milk consumption and risk of colon cancer in men, and provides an evidence base to assist in the formulation of dietary guidelines involving dairy foods. 相似文献
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B.C Prasongsidh K Kailasapathy G.R Skurray W.L Bryden 《Food research international (Ottawa, Ont.)》1997,30(10):793-798
The effect of refrigerated storage (4°C) of raw or processed milk on the stability of cyclopiazonic acid (CPA) in milk was investigated. CPA decreased by 1.4% following 4 days of simulating collecting, storing and transporting of contaminated (1 μg CPA ml−1) raw milk. Storage at 4°C for 21 days, simulating retail milk, moderately reduced the CPA level by 5.8%. A similar trend of CPA decrease was observed in frozen and freeze dried milk stored at −18°C. However, in both products, less than 12% of CPA decreased in spite of a storage period of 140 days. The effect of processing milk on component separation of CPA was also studied. Simulating unsweetened condensed milk production by preheating 4 l contaminated milk to 100°C and concentrating under steam injection to 1.5 l led to a decrease of CPA by 39.7%. In contrast, very little CPA (0.7%) was lost from the production of evaporated milk using low temperature (60°C) heating under vacuum to remove water. CPA was stable in both concentrated and evaporated milks throughout an 8 weeks storage period at 4°C. There was no decrease of CPA during the manufacturing of milk powder by spray drying. Persistence of CPA during the above milk storage and processing methods confirmed the potential of CPA to reach consumers of dairy products when the mycotoxin was carried over into processed milks. 相似文献