学术
广州地区奶牛场生鲜牛乳的质量安全及其影响因素
阮征[1] 曾庆孝[1] 李小丽[2] 冯立科[3] 杨爱君[3]
[1]华南理工大学轻工与食品学院,广州510640 [2]广州市出入境检验检疫局,广州510623 [3]广东燕塘乳业有限公司,广州510507
摘 要:
为了解广州地区规模化奶牛场生鲜牛乳的质量安全水平，选取6家不同规模的奶牛场对2006年全年的生鲜牛乳进行抽样分析，检验指标包括理化指标、卫生指标和体细胞数等。结果表明，感官评价、酸度、相对密度、抗残、农残、黄曲霉毒素M1和重金属残留等检测结果令人满意。生鲜牛乳脂肪含量较高，而蛋白质与非脂乳固体含量总体偏低。菌落总数控制较好，但体细胞数总体远高于5×10^5mL^-1的推荐上限标准。牧场规模、季节气候、饲料饲草、管理水平等都会影响生鲜牛乳的质量安全水平。大型奶牛场的生鲜牛乳总体品质优于小型奶牛场。建议在广州地区有必要发掘更多的饲料牧草资源，并进一步加强奶牛场饲养和管理的规范化。[著者文摘]
文章出处:
《中国乳品工业》-2007年35卷10期 -34-37页
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1001-2230（2007）10-0034-04
Applying statistical methods to evaluate the hygienic quality of bulk-collected raw milk
RUAN Zheng, ZENG Qing-xiao, LI Xiao-li, FENG Li-ke, YANG Ai-jun（1. COllege of Light Industry and Food Science, SCUT, Guangzhou 510640,China; 2. Guangzhou Entry-Exit Inspection and Quarantine Bureau, Guangzhou 510623,China; 3. Guangdong Yantang Dairy Company,Guangzhou 510507, China）
Abstract:
In order to explore the quality and safety levels of raw milk in Guangzhou area, samples from 6 farms of different styles were selected and analized during whole gear of 2006. The following parameters of bulk raw milk were determinedas sensory and physic-chemical characteristics, hygienic indicators and somatic cell counts （SCC ）. The detection results of sensory characteristics, acidity, relative density, antibiotics residuces, pesticide residues, aflatoxins M1 and hervy metal residuces are satisfactory. The percentage contents of fat are high, while the contents of protein and non-fat-solid are at relative low levels. The total bacterial counts （TBC） are under good control, but the SCC are far above the recommended upper level of 500 000/mL. The factors such as farm style, feeding season, feed providing and farm managing skills will affect the quality and safety of raw milk. The overall quality of raw milk from large farms are higher than those from small farms. It is suggested that in Guangzhou area the souree of feed should be increased and the farm managements should be further normalized.[著者文摘]
Key words:
Guangzhou area; raw milk; quality and safety; affecting factors
基金资助:
国家质检总局科技项目（2002IK004-02）,广东省自然科学基金（05006597）,广东省科技厅项目（2006870102023）.
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