关键词: 嗜冷菌, 原料奶, 快速检测方法

Abstract:

Being the preponderant microorganism in refrigerated raw milk, psychrophilic bacteria increase very swiftly and produce some cellular enzymes with high thermal stability such as lipases and proteases. After treated at high temperature, these enzymes are still active and continue to decompose the fat and protein in raw milk so that the quality of dairy products decreases. Therefore, recently more and more researchers focus the attention on the rapid and exact detection of psychrophilic bacteria in raw milk. This paper discussed many detection methods and compared their advantages and disadvantages.

Key words: psychrophilic, raw milk, rapid detection method