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[50]摇
杨贞耐
,
张健
.
干酪加工技术研究进展
[ J].
中国奶
牛
,2013(4):1 - 7.
Research Advances and Development Trends in
Cheese Safety and Quality Control
YANG Zhennai,摇 ZHANG Jian
(
Beijing Laboratory for Food Quality and Safety
,
Beijing Technology and Business University
,
Beijing
100048,
China
)
Abstract
: Cheese is one of the most important dairy foods in the world. Its safety concerns nutrition and
health of worldwide consumers. Since the 1990s, cheese safety events related to cheese contamination
with some pathogens like
Listeria monocytogenes
and
Escherichia coli
O157:H7 have been frequently hap鄄
pening. In the infancy of the development of cheese industry of our country with recent rapid increase in
cheese consumption, it is necessary to acknowledge the current advances of domestic and international
cheese safety and quality control techniques in order to establish our own cheese safety and quality control
system. Considering this, the research advances of risk factors related to microbial contamination and fac鄄
tors affecting cheese quality during cheese manufacturing are reviewed with respect to cheese milk, addi鄄
tives, cheese processing and package materials. New techniques and materials regarding polymorphism of
raw milk protein, membrane technology, extra鄄high pressure processing technique, ripening enzymes, in鄄
frared online monitoring system and antimicrobial materials are also included.
Key words
: cheese; quality and safety; control technology; research status
(
责任编辑
:
李
摇
宁
)
71
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
