Research Progress on Rapid Methods for Detecting Psychrophilic Bacteria in Raw Milk

doi:10.7506/spkx1002-6630-200903062

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (3): 274-280.doi: 10.7506/spkx1002-6630-200903062

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Research Progress on Rapid Methods for Detecting Psychrophilic Bacteria in Raw Milk

LU Yuan，YIN Yuan-ming，TANG Jia-ni，LIU Dong-hong，YE Xing-qian*

(School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, China)

Received:2008-01-12 Revised:2008-09-01 Online:2009-02-01 Published:2010-12-29
Contact: LU Yuan， E-mail:9633198@163.com

Abstract

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

CLC Number:

TS252.1

LU Yuan，YIN Yuan-ming，TANG Jia-ni，LIU Dong-hong，YE Xing-qian*. Research Progress on Rapid Methods for Detecting Psychrophilic Bacteria in Raw Milk[J]. FOOD SCIENCE, 2009, 30(3): 274-280 https://doi.org/10.7506/spkx1002-6630-200903062

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Research Progress on Rapid Methods for Detecting Psychrophilic Bacteria in Raw Milk

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