巴氏杀菌乳国内外最新标准对比研究
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摘要
牛乳和乳制品是优质的高品质食品,通常是完整蛋白质和重要矿物质等的极好来源。然而,高营养成分和低酸度使牛乳成为微生物生长的良好媒介。对牛乳进行热处理是确保致病生物被杀死的重要关键控制点,但它也会导致其中的重要营养成分被破坏。巴氏杀菌是一种温和的热处理方式,在杀灭致病菌的同时可以最大限度地保留或接近牛乳原有的品质。全世界范围内正在广泛使用碱性磷酸酶活性来确保牛乳巴氏杀菌的充分性。本文综述国内外有关巴氏杀菌乳的最新标准,比较和分析我国与欧美、澳大利亚等主要乳品国家巴氏杀菌乳相关标准之间的差异,对逐步完善我国巴氏杀菌乳标准提出建议并进行总结。
Milk and dairy products are high-quality foods that are often an excellent source of intact protein and important minerals. However, high nutrients and low acidity make milk a great medium for microbial growth. Heat treatment of milk is a key control point for killing pathogenic microorganisms, but it also causes the destruction of important nutrients.Pasteurization is a mild heat treatment that maximally preserves milk quality while killing pathogens. Currently, alkaline phosphatase activity is widely used to ensure the sufficiency of milk pasteurization. This paper reviews some of the worldwide latest standards for pasteurized milk. We compare and analyze the pasteurized milk standards in China and other major dairy producers like the United States, European countries and Australia. To conclude this review, we present some suggestions for improving China's pasteurized milk standards.
Milk and dairy products are high-quality foods that are often an excellent source of intact protein and important minerals. However, high nutrients and low acidity make milk a great medium for microbial growth. Heat treatment of milk is a key control point for killing pathogenic microorganisms, but it also causes the destruction of important nutrients.Pasteurization is a mild heat treatment that maximally preserves milk quality while killing pathogens. Currently, alkaline phosphatase activity is widely used to ensure the sufficiency of milk pasteurization. This paper reviews some of the worldwide latest standards for pasteurized milk. We compare and analyze the pasteurized milk standards in China and other major dairy producers like the United States, European countries and Australia. To conclude this review, we present some suggestions for improving China's pasteurized milk standards.
引文
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[19]云振宇,刘文,蔡晓湛,等.日本乳制品质量安全监管及相关法规标准概述[J].食品工业科技,2011,32(1):345-348.DOI:10.13386/j.issn1002-0306.2011.01.094.
[20]中国农业科学院北京畜牧兽医研究所,农业部奶产品质量安全风险评估实验室(北京),农业部奶及奶制品质量监督检验测试中心(北京).巴氏杀菌乳和UHT灭菌乳中复原乳的鉴定:NY/T 939-2016[S].北京:中国标准出版社,2016.
[21]张元.基于奶农利益的黑龙江省原料乳价格影响因素分析[D].哈尔滨:东北农业大学,2014:14-15.
[22]秦立虎,任江红.原料乳体细胞数对巴氏奶品质的影响[J].中国乳业,2015(10):68-71.DOI:10.16172/j.cnki.114768.2015.10.023.
[23]MERLIN I A,Jr,SANTOS J S,COSTA L G,et al.Sheep milk:physical-chemical characteristics and microbiological quality[J].Archivos Latinoamericanos De Nutricion,2015,65(3):193-198.
[24]顾佳升.美国优质热杀菌奶与奶制品原料的要求和标准:美国《优质热杀菌奶和奶制品条例(2003版)》摘译[J].乳业科学与技术,2006,29(3):99-100.
[25]肖连明,聂玉霞,项开合.奶牛乳腺炎诊断方法研究进展[J].中国牛业科学,2007(6):64-67.DOI:10.3969/j.issn.1001-9111.2007.06.019.
[26]高珊.乳制品安全标准体系研究及质量评价模型的构建[D].上海:上海大学,2009:29-31.
[27]林碧莹.基于介电谱预测牛乳体细胞数及乳牛乳房炎等级的方法研究[D].杨凌:西北农林科技大学,2017:1-4.
[28]华实,李雪红,刘建设,等.牛奶的体细胞检测工作已在新疆开展[J].中国供销商情(乳业导刊),2004(8):40-41.
[29]高健.生乳冰点异常分析[J].中国乳业,2 0 1 6(9):5 8-6 0.DOI:10.16172/j.cnki.114768.2016.09.014.
[30]ELMAGLI A A O.Study on the quality of pasteurized milk in Khartoum,Sudan[D].Khartoum:University of Khartoum,2001:41-43.
[31]张升华,徐作仁.探讨影响牛奶质量的几种主要因素[J].畜牧兽医科技信息,2017(3):74.DOI:10.3969/J.ISSN.1671-6027.2017.03.069.
[32]张润娟.探究提高乳牛奶产量和奶品质的几项措施[J].中国畜牧兽医文摘,2017(3):77.
[33]王海,沈秋光,邹明晖,等.各国乳品的生乳标准分析比对[J].乳业科学与技术,2011,34(6):293-295.
[34]SHIVANI INDUMATHI A,SUJATHA G,BASKARAN D,et al.Inactivation of alkaline phosphatase and shelf life extension of milk processed by hurdle technology[J].International Journal of Current Microbiology and Applied Sciences,2018,7(7):3278-3281.DOI:10.20546/ijcmas.2018.707.381.
[35]ZHANG S,LI H,ULUKO H,et al.Investigation of protease production by Pseudomonas fluorescens BJ-10 and degradation on milk proteins[J].Journal of Food Processing and Preservation,2015,39:2466-2472.DOI:10.1111/jfpp.12496.
[36]OLIVER S P,BOOR K J,MURPHY S C,et al.Food safety hazards associated with consumption of raw milk[J].Foodborne Pathogens and Disease,2009,6(7):793-806.DOI:10.1016/j.jnucmat.2009.01.247.
[37]OLIVER S P,JAYARAO B M,ALMEIDA R A.Foodborne pathogens in milk and the dairy farm environment:food safety and public health implications[J].Foodborne Pathogens and Disease,2005,2(2):115-129.DOI:10.1089/fpd.2005.2.115.
[38]YU Ling,SHI Zhuanzhuan,FANG Can,et al.Disposable lateral flowthrough strip for smartphone-camera to quantitatively detect alkaline phosphatase activity in milk[J].Biosensors and Bioelectronics,2015,69:307-315.DOI:10.1016/j.bios.2015.02.035.
[39]FADILOGLU S,ERKMEN O,SEKEROGWLU G.Thermal and carbon dioxide inactivation of alkaline phosphatase in buffer and milk[J].Food Technology and Biotechnology,2004,42(1):27-32.DOI:10.1081/LFBT-200040534.
[40]KIM D H,CHON J W,LIM J S,et al.Establishing quantitative standards for residual alkaline phosphatase in pasteurized milk[J].Korean Journal for Food Science of Animal Resources,2016,36(2):194-197.DOI:10.5851/kosfa.2016.36.2.194.
[41]SOSNOWSKI M,ROLA J G,OSEK J.Alkaline phosphatase activity and microbiological quality of heat-treated goat milk and cheeses[J].Small Ruminant Research,2016,136:132-136.DOI:10.1016/j.smallrumres.2015.12.038.
[42]LAKRA S,JADHAV V J,GARG S R.Development of a chromatographic method for the determination of alkaline phosphatase activity in pasteurized milk[J].Food Analytical Methods,2016,9(7):2002-2009.DOI:10.1007/s12161-015-0380-7.
[2]李贺,马莺.羊乳营养及其功能性特性[J].中国乳品工业,2017,45(1):29-33;49.DOI:10.3969/j.issn.1001-2230.2017.01.008.
[3]杨怀谷,郑楠,王加启.巴氏杀菌乳和超高温灭菌乳营养价值及卫生安全对比研究[J].中国乳业,2016(7):62-67.DOI:10.16172/j.cnki.114768.2016.07.020.
[4]中华人民共和国卫生部.食品安全国家标准巴氏杀菌乳:GB 19645-2010[S].北京:中国标准出版社,2010.
[5]李娟.乳糖酶的筛选、固定化及其在牛奶中的应用研究[D].南京:南京农业大学,2015.
[6]顾佳升,张书义,韩荣伟.巴氏杀菌工艺是引领我国奶业走出困境的核心技术[J].中国奶牛,2016(8):60-65.DOI:10.19305/j.cnki.11-3009/s.2016.08.016.
[7]MAUBOIS J L.Encyclopedia of dairy sciences[M].Salt Lake City:Academic Press,2011:307-309.DOI:10.1016/B978-0-12-374407-4.00286-7.
[8]王桂桢,陈忠泽.巴氏杀菌工艺的改进研究[J].中国乳业,2017(3):61-65.DOI:10.16172/j.cnki.114768.2017.03.022.
[9]吕加平,张书文,刘鹭,等.巴氏杀菌奶加工技术及质量控制现状[J].食品科学技术学报,2016,34(1):9-15.DOI:10.3969/j.issn.2095-6002.2016.01.002.
[10]张和平,张列兵.现代乳品工业手册[M].北京:中国轻工业出版社,2005:607-608.
[11]高珊,薛丹,欧阳一非,等.食品法典标准与我国乳制品标准的比较分析[J].食品科学,2008,29(11):701-704.DOI:10.3321/j.issn:1002-6630.2008.11.164.
[12]幸汐媛,李江华,郑风田,等.食品法典委员会(CAC)乳与乳制品标准体系浅析[J].乳业科学与技术,2012,35(2):44-47.
[13]International Organization for Standards.Milk and milk products:determination of furosine content-ion-pair reversephase highperformance liquid chromatography method:ISO 18329-2004[S].Geneva:International Organization for Standards,2004.
[14]云振宇,刘文,蔡晓湛,等.欧盟乳制品质量安全监管机构及法规标准体系概述[J].中国乳品工业,2010,38(3):41-44.DOI:10.3969/j.issn.1001-2230.2010.03.011.
[15]U.S.Department of Health and Human Services Public Health Service Food and Drug Administration.Section 7.Grade?“A”pasteurized milk ordinance[S].2007.
[16]云振宇,刘文,蔡晓湛,等.美国乳制品质量安全监管及相关法规标准概述[J].农产品加工(学刊),2010(1):66-68;71.DOI:10.3969/j.issn.1671-9646(X).2010.01.019.
[17]朱雨薇.澳大利亚乳制品质量安全监管体系及相关标准法规综述[J].食品工业科技,2013,34(17):290-294.DOI:10.13386/j.issn1002-0306.2013.17.035.
[18]朱雨薇.新西兰乳制品质量安全监管体系及相关标准法规综述[J].中国乳品工业,2014,42(10):28-31;54.DOI:10.3969/j.issn.1001-2230.2014.10.007.
[19]云振宇,刘文,蔡晓湛,等.日本乳制品质量安全监管及相关法规标准概述[J].食品工业科技,2011,32(1):345-348.DOI:10.13386/j.issn1002-0306.2011.01.094.
[20]中国农业科学院北京畜牧兽医研究所,农业部奶产品质量安全风险评估实验室(北京),农业部奶及奶制品质量监督检验测试中心(北京).巴氏杀菌乳和UHT灭菌乳中复原乳的鉴定:NY/T 939-2016[S].北京:中国标准出版社,2016.
[21]张元.基于奶农利益的黑龙江省原料乳价格影响因素分析[D].哈尔滨:东北农业大学,2014:14-15.
[22]秦立虎,任江红.原料乳体细胞数对巴氏奶品质的影响[J].中国乳业,2015(10):68-71.DOI:10.16172/j.cnki.114768.2015.10.023.
[23]MERLIN I A,Jr,SANTOS J S,COSTA L G,et al.Sheep milk:physical-chemical characteristics and microbiological quality[J].Archivos Latinoamericanos De Nutricion,2015,65(3):193-198.
[24]顾佳升.美国优质热杀菌奶与奶制品原料的要求和标准:美国《优质热杀菌奶和奶制品条例(2003版)》摘译[J].乳业科学与技术,2006,29(3):99-100.
[25]肖连明,聂玉霞,项开合.奶牛乳腺炎诊断方法研究进展[J].中国牛业科学,2007(6):64-67.DOI:10.3969/j.issn.1001-9111.2007.06.019.
[26]高珊.乳制品安全标准体系研究及质量评价模型的构建[D].上海:上海大学,2009:29-31.
[27]林碧莹.基于介电谱预测牛乳体细胞数及乳牛乳房炎等级的方法研究[D].杨凌:西北农林科技大学,2017:1-4.
[28]华实,李雪红,刘建设,等.牛奶的体细胞检测工作已在新疆开展[J].中国供销商情(乳业导刊),2004(8):40-41.
[29]高健.生乳冰点异常分析[J].中国乳业,2 0 1 6(9):5 8-6 0.DOI:10.16172/j.cnki.114768.2016.09.014.
[30]ELMAGLI A A O.Study on the quality of pasteurized milk in Khartoum,Sudan[D].Khartoum:University of Khartoum,2001:41-43.
[31]张升华,徐作仁.探讨影响牛奶质量的几种主要因素[J].畜牧兽医科技信息,2017(3):74.DOI:10.3969/J.ISSN.1671-6027.2017.03.069.
[32]张润娟.探究提高乳牛奶产量和奶品质的几项措施[J].中国畜牧兽医文摘,2017(3):77.
[33]王海,沈秋光,邹明晖,等.各国乳品的生乳标准分析比对[J].乳业科学与技术,2011,34(6):293-295.
[34]SHIVANI INDUMATHI A,SUJATHA G,BASKARAN D,et al.Inactivation of alkaline phosphatase and shelf life extension of milk processed by hurdle technology[J].International Journal of Current Microbiology and Applied Sciences,2018,7(7):3278-3281.DOI:10.20546/ijcmas.2018.707.381.
[35]ZHANG S,LI H,ULUKO H,et al.Investigation of protease production by Pseudomonas fluorescens BJ-10 and degradation on milk proteins[J].Journal of Food Processing and Preservation,2015,39:2466-2472.DOI:10.1111/jfpp.12496.
[36]OLIVER S P,BOOR K J,MURPHY S C,et al.Food safety hazards associated with consumption of raw milk[J].Foodborne Pathogens and Disease,2009,6(7):793-806.DOI:10.1016/j.jnucmat.2009.01.247.
[37]OLIVER S P,JAYARAO B M,ALMEIDA R A.Foodborne pathogens in milk and the dairy farm environment:food safety and public health implications[J].Foodborne Pathogens and Disease,2005,2(2):115-129.DOI:10.1089/fpd.2005.2.115.
[38]YU Ling,SHI Zhuanzhuan,FANG Can,et al.Disposable lateral flowthrough strip for smartphone-camera to quantitatively detect alkaline phosphatase activity in milk[J].Biosensors and Bioelectronics,2015,69:307-315.DOI:10.1016/j.bios.2015.02.035.
[39]FADILOGLU S,ERKMEN O,SEKEROGWLU G.Thermal and carbon dioxide inactivation of alkaline phosphatase in buffer and milk[J].Food Technology and Biotechnology,2004,42(1):27-32.DOI:10.1081/LFBT-200040534.
[40]KIM D H,CHON J W,LIM J S,et al.Establishing quantitative standards for residual alkaline phosphatase in pasteurized milk[J].Korean Journal for Food Science of Animal Resources,2016,36(2):194-197.DOI:10.5851/kosfa.2016.36.2.194.
[41]SOSNOWSKI M,ROLA J G,OSEK J.Alkaline phosphatase activity and microbiological quality of heat-treated goat milk and cheeses[J].Small Ruminant Research,2016,136:132-136.DOI:10.1016/j.smallrumres.2015.12.038.
[42]LAKRA S,JADHAV V J,GARG S R.Development of a chromatographic method for the determination of alkaline phosphatase activity in pasteurized milk[J].Food Analytical Methods,2016,9(7):2002-2009.DOI:10.1007/s12161-015-0380-7.