摘要
本文分析总结了酸奶制品感染噬菌体的主要原因,依据被噬菌体侵染的酸奶样品镜检结果,指出在酸奶实际生产中,保持良好的卫生环境和规范的操作程序是防止噬菌体感染的最有效措施。
Summarizing the main cause of fermentation infected by phage, according to the results of yoghurt microscopy infected by phage, pointing out that sanitary conditions and good manufacturing practices are the valid measures to control the hazard of phage on the yoghurt processing
出处
《中国奶牛》
2012年第17期37-40,共4页
China Dairy Cattle
关键词
酸奶
噬菌体
危害
控制
Yoghurt
Phage
Hazard
Control
