摘要
介绍了生牛奶中所含的微生物,从环境、挤奶员、设备、储运等各方面对微生物来源进行分析,并针对香港《奶业规例》的要求,初步分析了牛奶中控制微生物的措施,实行从挤奶前、挤奶过程到挤奶后储运的全过程监控,确保供港生牛奶达到香港的卫生质量标准。
This paper analysed the microorganisms in raw milk and their sources such as circumstance, equipments, storage etc. . The methods of controlling the microorganisms in raw milk by surveying all the processing courses were studied to make sure that the health quality of raw milk met the requirements of milk regulation of Hong Kong.
出处
《中国乳品工业》
CAS
北大核心
2003年第4期41-43,共3页
China Dairy Industry
