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驴奶的质量和安全:使用ISO 11816-1 ALP方法验证消毒的挑战

Vita Maria Marino1, Iris Schadt1, Giovanni Belvedere1

  • 1Consorzio per la Ricerca nel Settore della Filiera Lattiero-Casearia e dell'Agroalimentare (CoRFiLaC), 97100 Ragusa, Italy.

Foods (Basel, Switzerland)
|February 27, 2026
PubMed
概括

牛奶的标准性酸酶 (ALP) 方法不适合验证驴奶消毒. 没有可靠地检测出不符合标准的治疗方法,这表明需要一种新的方法来确保牛奶的安全性和质量.

关键词:
在阿尔卑斯山,阿尔卑斯山.根据ISO 11816-1的方法.在TACTAC中,我们只能捕鱼.性酸酶是一种性性酸酶.驴子牛奶 驴子牛奶酶溶解酶的使用方法验证巴氏消毒的验证.每种特定物种的值.总抗氧化能力的抗氧化剂.

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Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...
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