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原料牛奶在整个生产环节中,如牛乳房微生物、挤奶环节、储存过程等都有可能发生微生物污染事件,在初始阶段乳烃素的作用下存在一段抑菌周期,经过抑菌期后原料牛奶就会出现变质现象.原料牛奶是整个乳制品供应链中的最上游,其质量安全直接影响下游的终端乳制品,是整个乳品行业能保持健康发展的基石.近年来,原料牛奶的质量安全问题已成为社会... 相似文献
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<正>牛奶是除人类母乳以外营养价值较高、消费人群最广泛的液体食品。随着老百姓生活水平的提高,以及追求“绿色”“有机”“环保”食品的健康意识增强,牛奶的质量安全倍受关注。近年来,国家对乳制品的质量安全进行了有力监管,与乳制品相关的质量安全标准也得到了提高,促进了乳制品企业的良性发展。在这样的大环境下,我国涌现出一批优秀的乳制品企业,如伊利、蒙牛、飞鹤、完达山等。乳制品直接关系到老百姓的健康和生命,相关部门必须对乳品的质量安全进行跟踪管理,全方位保障乳品质量安全。 相似文献
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乳香香精的研制及应用 总被引:1,自引:0,他引:1
乳是人类及其它哺乳动物最初赖以生存的食物,它营养非常丰富,味道鲜美适口,是自然界赐给人类最完美的食品。随着人们生活水平的提高,健康意识的增强,乳制品的消费不断增加,乳制品在整个食品结构中的份额越来越大,“回归自然,返朴归真”已成为当今人们饮食消费的一种时尚。 相似文献
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世界粮农组织把每年的6月1日定为“国际牛奶日”。为此,今年6月上旬在全国各大城市仍然举办“乳及乳制品营养周”宣传活动。近年来,我国乳品行业开展了一系列活动,如“牛奶科普论坛”,“国际牛奶日活动”,“乳及乳制品营养周”活动,试点推广“学生奶”,提倡“早餐革命”(牛奶+鸡蛋),“一杯牛奶强壮一个民族”等等,无论在深度和广度上,都使“牛奶是接近最完善的食品”和“补钙的最好方法是每天喝牛奶”这些保健营养的现代观念逐渐深入人心,并且收效明显,使乳及乳制品行业的生产、销售和经济效益大大提高,乳品市场不断发展… 相似文献
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牛乳是营养丰富的天然食品,被营养学家誉为"最完美的食品"、"白色血液",是自然界赐予我们最理想的天然食品之一。而原料乳质量好坏直接影响到后续加工乳制品,乳中微生物指标成为制约原料乳卫生指标的关键因素,所以该指标一直倍受乳品厂家及消费者的关注,如何快速检测出原料乳的微生物数量及来源问题则更加突出。文中主要讨论了与原料乳质量密切相关的几项微生物指标的鉴定方法,包括全自动微生物分析系统、多重PCR检测技术、脉冲场凝胶电泳技术、微生物荧光光电检测技术、DNA探针技术及生化反应快速检测试剂盒等,并提出了建立原料乳质量追溯体系,控制原料乳从被挤出到加工前各个环节上可能对原料乳造成微生物污染的因素,从根本上控制原料乳质量,保障原料乳质量安全。 相似文献
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乳及乳制品作为一类营养全面的理想食品,已成为人们日常生活中不可或缺的一部分,其质量和品质已引起社会的广泛关注。作为影响乳及乳制品质量的重要因素,蛋白质、微生物菌群以及抗生素残留等方面将是人们重点关注的对象。在综合比较各种检测技术优缺点的基础上,重点介绍最新检测技术在乳及乳制品中的应用及其研究进展。 相似文献
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《Journal of dairy science》2023,106(4):2213-2229
The theme of iodine in the dairy sector is of particular interest due to the involvement and the interconnection of several stakeholders along the dairy food chain. Iodine plays a fundamental role in animal nutrition and physiology, and in cattle it is an essential micronutrient during lactation and for fetal development and the calf's growth. Its correct use in food supplementation is crucial to guarantee the animal's recommended daily requirement to avoid excess intake and long-term toxicity. Milk iodine is fundamental for public health, being one of the major sources of iodine in Mediterranean and Western diets. Public authorities and the scientific community have made great efforts to address how and to what extent different drivers may affect milk iodine concentration. The scientific literature concurs that the amount of iodine administered through animal feed and mineral supplements is the most important factor affecting its concentration in milk of most common dairy species. Additionally, farming practices related to milking (e.g., use of iodized teat sanitizers), herd management (e.g., pasture vs. confinement), and other environmental factors (e.g., seasonality) have been identified as sources of variation of milk iodine concentration. Overall, the aim of this review is to provide a multilevel overview on the mechanisms that contribute to the iodine concentration of milk and dairy products. 相似文献
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近年来,随着色谱技术飞速发展,二维气相色谱与二维液相色谱等高分辨色谱及其联用技术在乳品质量安全领域被广泛应用。乳及乳制品为复杂基质,基质组分种类多,含量差异性大,色谱共流出化合物给外源性风险物质分离检测带来困难。二维色谱具有峰容量大,分辨率和精确度高等优势,与质谱技术进行有效联用,可实现乳及乳制品中外源性风险物质的高通量、快速筛查。本文论述乳制品中风险物质及二维色谱的技术原理、工作流程,综述近十年来二维色谱在乳及乳制品中风险物质筛查研究的应用进展,对其发展趋势及相关应用前景进行了总结展望。 相似文献
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Milk is the source of a wide range of proteins that deliver nutrition to the most promising new food products today. Isolated milk proteins are natural, trusted food ingredients with excellent functionality. Separation technologies provide the basis for adding value to milk through the production of proteins that provide the food industry with ingredients to meet specific needs, not possible with milk itself or with other ingredients. The major milk proteins, casein and whey protein, can be isolated by manipulating their compositional and physical properties and then by using various separation technologies to recover the proteins. Additionally, they can be processed in various ways to create a wide range of ingredients with diverse functional characteristics. These ingredients include milk protein concentrate, milk protein isolate, casein, caseinate, whey protein concentrate, whey protein isolate, hydrolysates, and various milk fractions. Within each of these ingredient categories, there is further differentiation according to the functional and nutritional requirements of the finished food. Adding value to milk by expanding from consumer products to ingredients often requires different technologies, marketing structure and distribution channels. The worldwide market for both consumer products and ingredients from milk continues to grow. Technology often precedes market demand. Methods for the commercial production of individual milk components now exist, and in the future as clinical evidence develops, the opportunity for adding value to dairy products as functional foods with health benefits may be achieved. The research and development of today will be the basis of those value-added milk products for tomorrow. 相似文献
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牛乳是婴幼儿主要食物蛋白来源,但也是引起食物过敏的八大类食物之一,研究生产低致敏乳制品对牛乳过敏者具有重要意义。目前,生物酶法是研发低致敏乳制品的主要技术途径。本文详细列举了牛乳过敏蛋白及其能够被识别的致敏表位,介绍了应用生物酶法处理得到低抗原性牛乳蛋白水解产物的技术及其作用效果,并提出了一些对后续研究的思考,为低致敏乳制品研究和未来实现定向水解提供理论依据。 相似文献
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