消毒加工奶酪:原理,技术方面和特性:一篇回顾
Zuzana Lazárková1, Eva Lorencová1, Markéta Pětová2
1Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, 760 01 Zlin, Czech Republic.
Foods (Basel, Switzerland)
|April 15, 2025
概括
消毒加工奶酪的保质期为24个月,远远长于消毒品种,非常适合非冷藏储存和食品储备.
科学领域:
- 食品科学 食品科学 食品科学
- 乳制品技术 乳制品技术
- 微生物学 微生物学
背景情况:
- 常规加工奶酪通常被巴氏杀菌,限制其保质期.
- 消毒加工奶酪使用热杀菌来延长耐用性.
- 这使得它适合于环境储存和长期食品供应链.
研究的目的:
- 审查关于灭菌加工奶酪的一般信息.
- 详细介绍它们的表征,生产和应用.
- 讨论绝育原理及其对质量的影响.
主要方法:
- 科学出版物和行业数据的文献综述.
- 消毒过程和参数的分析.
- 评估消毒和储存期间的质量变化.
主要成果:
- 灭菌可以在环境温度 (25°C) 下将保质期延长到24个月.
- 关键应用包括零售,国家储备和军事/救援系统.
- 绝育参数必须优化,以保持质量.
结论:
- 消毒加工奶酪是一种有价值的长寿命食品.
- 优化的热杀菌可确保安全性和质量.
- 进一步研究长期储存效应是有益的.
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