CAJ | 학술논문

[目的]寻找提高生鲜牛乳贮存效果的途径.[方法]比较不同贮存温度下添加乳酸链球菌素与激活LP成分的生鲜牛乳保质期.[结果]生鲜牛乳中添加乳酸链球菌素或激活LP成分,均可抑制酸度的升高和杂菌总数的增加;激活LP成分对生鲜牛乳中大肠杆菌有显著的抑制作用,而乳酸链球菌素对大肠杆菌的抑制作用不明显;添加乳酸链球菌素或激活LP成分后,不影响生鲜牛乳的密度、脂肪和蛋白质等营养成分;冷藏温度对生鲜牛乳的保存时间和质量等级起决定性作用;在相同的贮存温度下,生鲜牛乳中添加激活LP成分与添加乳酸链球菌素相比,前者对贮存效果的提高没有后者持久,但作用却比后者迅速和明显,且投入的单位成本比后者低很多.[结论]添加乳酸链球菌素与激活LP成分均可有效提高生鲜牛乳的贮存效果,但生产实践中,应用激活LPS法比添加乳酸链球菌素法,更具有现实推广价值.
[목적]심조제고생선우유저존효과적도경.[방법]비교불동저존온도하첨가유산련구균소여격활LP성분적생선우유보질기.[결과]생선우유중첨가유산련구균소혹격활LP성분,균가억제산도적승고화잡균총수적증가;격활LP성분대생선우유중대장간균유현저적억제작용,이유산련구균소대대장간균적억제작용불명현;첨가유산련구균소혹격활LP성분후,불영향생선우유적밀도、지방화단백질등영양성분;랭장온도대생선우유적보존시간화질량등급기결정성작용;재상동적저존온도하,생선우유중첨가격활LP성분여첨가유산련구균소상비,전자대저존효과적제고몰유후자지구,단작용각비후자신속화명현,차투입적단위성본비후자저흔다.[결론]첨가유산련구균소여격활LP성분균가유효제고생선우유적저존효과,단생산실천중,응용격활LPS법비첨가유산련구균소법,경구유현실추엄개치.
[Objective] The purpose was to find the way of improving the storage effect of raw milk. [Method] Comparing the shelf life of raw milk added Nisin and Lactoperoxidase System (LPS) under different temperature. [Result] Acidity and the number of total bacteria of raw milk could be inhibited obviously by adding Nisin and LPS. Adding LPS could inhibit E. coli obviously, while Nisin was not. There was no any harm to density, fatty, protein and other nutrient content of raw milk when adding Nisin or LPS. The storage temperature played an important role in the storage time and the quality grade of raw milk. Under the same storage temperature, adding LPS could improve storage effect rapidly, obviously and economically, but hard to store for a long time. [Conclusion] The storage effect of raw milk could be improved by adding Nisin or LPS, but the popularization value of applying LPS was better than that of applying Nisin in production practice.