摘要
生乳中的益生微生物在食品领域中起着重要的作用。它们能够通过发酵过程改变产品的特性、增加营养价值,并对人体健康产生积极影响。在生乳的加工和储存过程中,热处理常用于控制微生物的生长并延长产品的保质期。热处理的温度和时间对生乳中的益生微生物产生影响,可能会对产品的质量和功能产生重要影响。本综述旨在总结生乳中常见的益生微生物,以及热处理对乳中益生微生物的影响,并探讨相应的保护和恢复方法。
Probiotic microorganisms in raw milk play a significant role in the food sector.They can alter product characteristics and increase nutritional value through fermentation,while exerting positive effects on human health.During the processing and storage of raw milk,heat treatment is commonly used to control pathogenic microbial growth and extend product shelf life.However,the temperature and duration of heat treatment can affect the probiotic microorganisms,potentially impacting the quality and functionality of the product.The aims of this review are to present an overview of common probiotic microorganisms in raw milk,investigate the effects of heat treatment on these microorganisms,and explore potential methods for their protection and restoration.
作者
李宁
赵圣国
郑楠
张养东
LI Ning;ZHAO Shengguo;ZHENG Nan;ZHANG Yangdong(Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs,State Key Laboratory of Animal Nutrition and Feeding,Institute of Animal Sciences,Chinese Academy of Agricultural Sciences,Beijing 100193,China)
出处
《现代食品科技》
CAS
北大核心
2024年第8期367-373,共7页
Modern Food Science and Technology
基金
国家重点研发计划项目(2022YFD1301004),国家奶牛产业技术体系(CARS-36),中国农业科学院科技创新工程(ASTIP-IAS12)。
关键词
热处理
生乳
益生微生物
heat treatment
probiotic microorganisms
raw milk
