路
,
但实际效果仍需更多实验验证
。
6摇
总
摇
结
现有的技术条件还无法实现生乳的零病原微生
物污染
,
但高质量的原料乳配合热处理
、
低温处理
(
膜处理
,
微波
,
高压
,
脉冲电场
,
超声波等
)、
抑菌发
酵剂和抑菌包装材料等工艺和手段
,
可以将干酪中
的病原微生物控制在安全水平
[50]
。
而且
,
随着酶制
剂
、
在线控制和电脑可视化技术在干酪加工尤其是
干酪成熟中的应用
,
干酪的品质稳定性和良品率将
获得极大提高
。
参考文献
:
[1]摇 Prevention C F D C. Cheese recalls and investigation of
human listeriosis cases ( final update) [EB / OL]. (2014
- 12 - 04 ) http: 椅 www. cdc. gov / listeria / outbreaks /
cheese鄄10鄄14 / index. html.
[2]摇 Pedersen T B. Hay鄄milk is suitable for high鄄quality
cheese[EB / OL]. (2015-03-22) http:椅icrofs. dk / en /
aktuelt / nyheder / viewnews / artikel / hay鄄milk鄄is鄄suitable鄄
for鄄high鄄quality鄄cheese / .
[3]摇 Nudda A, Battacone G, Boaventura Neto O, et al. Feed鄄
ing strategies to design the fatty acid profile of sheep milk
and cheese [J]. Revista Brasileira de Zootecnia, 2014,
43(8):445 - 456.
[4]摇 Ubaldo J C S R, Carvalho A F, Fonseca L M, et al. Bioac鄄
tive amines in Mozzarella cheese from milk with varying so鄄
matic cell counts[J]. Food Chemistry, 2015,178:229 -235.
[5]摇 Coelho K O, Mesquita A J D, Rezende C S M E, et al.
Effect of somatic cells level to lactic culture used in the
Mozzarella cheese processing[ J]. Blucher Food Science
Proceedings, 2014,1(1):435 - 436.
[6]摇 Skeie S B, Inglingstad R A, Brunborg L J, et al. The in鄄
fluence of the deletion in exon 12 of the gene encoding
琢s1鄄casein (CSN1S1) in the milk of the Norwegian dairy
goat breed on milk coagulation properties and cheese
quality[ J]. Small Ruminant Research, 2014, 122 ( 1 /
3):50 - 58.
[7]摇 Bland J H, Grandison A S, Fagan C C. Effect of blend鄄
ing Jersey and Holstein鄄Friesian milk on Cheddar cheese
processing, composition, and quality [ J]. J Dairy Sci,
2015,98(1):1 - 8.
[8]摇 Kousta M, Mataragas M, Skandamis P, et al. Prevalence
and sources of cheese contamination with pathogens at
farm and processing levels[ J]. Food Control, 2010,21
(6):805 - 815.
[9]摇 MARLER B. The raw milk beat goes on: a look at the lit鄄
erature and the 60鄄Day raw milk cheese aging rule[ EB /
OL]. (2010-12-12)http:椅www. marlerblog. com / case鄄
news / the鄄raw鄄milk鄄beat鄄goes鄄on鄄a鄄look鄄at鄄the鄄literature鄄
and鄄the鄄60鄄day鄄raw鄄milk鄄cheese鄄aging鄄rule—part / . VT鄄
dazNK0cZA.
[10]摇 Gould L H, Mungai E, Barton Behravesh C. Outbreaks
attributed to cheese: differences between outbreaks
caused by unpasteurized and pasteurized dairy products,
United States, 1998—2011 [ J]. Foodborne Pathogens
and Disease, 2014,11(7):545 - 551.
[11]摇 Soggiu A, Bendixen E, Brasca M, et al. Milk and
cheese microbiome for safety and quality of dairy prod鄄
ucts[M]. Netherlands: Wageningen Academic Publish鄄
ers, 2013:262 - 265.
[12]摇 Chen Lishui, Cui Jie, Ding Qingbo, et al. The effect of
yeast species from raw milk in China on proteolysis and
aroma compound formation in Camembert鄄type cheese
[J]. Food and Bioprocess Technology, 2012, 5 (6):
2548 - 2556.
[13]摇 Kocaoglu鄄Vurma N A. Isolation and characterization of
nonstarter
Lactobacillus
spp. in Swiss cheese and assess鄄
ment of their role on Swiss cheese quality[ D]. Swiss:
The Ohio State University, 2005.
[14]摇 Guinee T P, O'kennedy B T, Kelly P M. Effect of milk
protein standardization using different methods on the
composition and yields of Cheddar cheese[ J]. Journal
of Dairy Science, 2006, 89(2): 468 - 482.
[15]摇 Govindasamy鄄Lucey S, Jaeggi J J, Martinelli C, et al.
Standardization of milk using cold ultrafiltration retentates
for the manufacture of Swiss cheese: effect of altering coag鄄
ulation conditions on yield and cheese quality[J]. Journal
of Dairy Science, 2011, 94(6): 2719 -2730.
[16]摇 Govindasamy鄄Lucey S, Jaeggi J J, Bostley A L, et al.
Standardization of milk using cold ultrafiltration retent鄄
ates for the manufacture of Parmesan cheese[ J]. Jour鄄
nal of Dairy Science, 2004, 87(9): 2789 - 2799.
[17]摇 Heino A, Uusi鄄Rauva J, Outinen M. Pre鄄treatment
methods of Edam cheese milk: effect on cheese yield
and quality [ J]. LWT鄄Food Science and Technology,
2010, 43(4): 640 - 646.
[18]摇 Frau F, Font De Valdez G, Pece N. Effect of pasteuriza鄄
tion temperature, starter culture, and incubation tempera鄄
ture on the physicochemical properties, yield, rheology,
and sensory characteristics of spreadable goat cheese[J].
Journal of Food Processing, 2014, 1(1): 1 -8.
[19]摇 Ayad E H. Starter culture development for improving
51
第
33
卷 第
6
期
摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇
杨贞耐等
:
干酪质量安全问题与控制技术
