CAJ | 학술논문

重制切片干酪可以通过控制pH值、水分、含盐量、防腐剂，生产过程的加热处理，包装内充入惰性气体等手段，确保最终成品的安全性以及在低温储存下达到预定保质期（60天）的目的。但重制切片干酪在客户使用过程中会出现0.5～4.0 h的常温放置（打开包装失去惰性气体的保护），此段时间产品是否安全是本文测试的主要目的。测试得出结论：产品使用过程中常温放置时，24 h内产品符合安全性要求。
중제절편간락가이통과공제pH치、수분、함염량、방부제，생산과정적가열처리，포장내충입타성기체등수단，학보최종성품적안전성이급재저온저존하체도예정보질기（60천）적목적。단중제절편간락재객호사용과정중회출현0.5～4.0 h적상온방치（타개포장실거타성기체적보호），차단시간산품시부안전시본문측시적주요목적。측시득출결론：산품사용과정중상온방치시，24 h내산품부합안전성요구。
It can be assured that ifnal products of process cheese slices keep safety during cold storage and shelf life by control ing pH,moisture,salts,and preservative,or by pasteurism and inert gases protected. In addition, when the customer use the process cheese slices,the products may be put on the table without cold storage for 0.5~4.0 hours. For this reason,safety or not of the product during this period is our main research purpose. The conclusions indicate that the process cheese slices are safety under room temperature,when storage time is limited to less than 24 hours.