发酵乳霉菌酵母污染和控制的研究进展
霉菌和酵母在自然环境中普遍存在, 对食品原辅料及生产环境的污染也时有发生, 是造成发酵乳腐败变质的主要原因。发酵乳作为保质期较短且需冷链储运销售的产品, 低水平的霉菌和酵母污染不会引起食品安全问题, 但是会因为酵母污染产气变味、霉菌生长呈现明显霉斑, 给食品质量带来一定的影响。本文概述了发酵乳中常见的霉菌、酵母种类, 主要污染来源和途径及国内外标准, 从原辅料、加工过程及环境因素等方面展开预防控制措施的解析, 以期更好地控制发酵乳中霉菌、酵母的污染水平, 为发酵乳中霉菌、酵母的控制提供参考。
Moulds and yeasts are ubiquitous in natural environment. Raw materials and production environment are frequently contaminated, which is the main cause of fermented milk spoilage. Fermented milk is a kind of product with short shelf life and needed to be stored, transported and sold with cold chain. Low level contamination of moulds and yeasts will not result in food safety accidents, but it can damage product quality because of the off-flavours or mouldy by moulds or yeasts proliferation. This paper summarized the species of moulds and yeasts commonly found in fermented milk, analyzed the contamination source and routes, domestic and foreign standards. It analyzed prevention and control measures from raw materials, processing and environment, which will provide reference and help to control the contamination of moulds and yeasts in fermented milk.
标题：发酵乳霉菌酵母污染和控制的研究进展
英文标题：Research progress of contamination and control of moulds and yeasts in fermented milk
作者：
张祁 内蒙古乳业技术研究院有限责任公司
裴晓燕 内蒙古乳业技术研究院有限责任公司
黄小平 内蒙古乳业技术研究院有限责任公司
中文关键词:发酵乳,霉菌,酵母,控制,食品安全,
英文关键词:fermented milk,mould,yeast,control,food safety,
发表日期：2019-01-30
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