孙金威1，2，朱雅丽1，2，付瑞东1，2，唐果3，陈龙3，李启明1，2*
（1 新希望乳业股份有限公司产品研发中心，四川成都610011；
2 新希望乳业股份有限公司乳品营养与功能四川省重点实验室，四川成都611730；
3 新希望乳业股份有限公司科技项目部，四川成都610011）
摘要：嗜冷菌是原料乳中常见的腐败微生物之一，由嗜冷菌产生的耐热酶存在于乳品加工的各个环节，即使经过巴氏杀菌或者超高温瞬时灭菌（Ultra High Temperature treated，UHT）仍会有部分活性，继而作用于乳中的蛋白质和脂肪，导致产品状态和风味发生不可逆的变化。通过分析嗜冷菌产生耐热酶对乳制品及其加工过程的危害机制，从原料乳储藏条件、巴氏杀菌工艺参数、均质与离心除菌相结合等关键环节着手，提出全产业链系统性控制嗜冷菌的方法，保证从原料乳收集到乳品加工过程再到产品售卖的质量安全，对乳品加工企业具有重要的指导意义。
关键词：原料乳；嗜冷菌；耐热酶；控制方法
The HarmMechanismof Thermophilic Enzyme fromPsychrophile in RawMilk and its Control Method
SUN Jin-wei1，2，ZHU Ya-li 1，2，FU Rui-dong 1，2，TANG Guo3，CHEN Long3，LI Qi-ming 1，2*
（1 Newhope Dairy Company Limited，R &D Center，Chengdu 610011，China；
2 Newhope Dairy Company Limited，Key Laboratory of Milk Nutrition and function of Sichuang，Chengdu 611730，China；
3 Newhope Dairy Company Limited，Science and technology department，Chengdu 610000，China）
Abstract: Psychrophilic bacteria is one of the harmful microorganisms in raw milk. The heat resistant enzymes exist in every link of the dairy processing，which can still remain active even after pasteurization or Ultra High Temperature（UHT）treated. The heat resistant enzymes，applied to protein and fat in milk，lead to the product status and flavor changes irreversible.This paper mainly discusses the hazards mechanism produced by heat resistant enzymes of psychrophilic bacteria in dairy products and its processing，and put forward method of control psychrophilic bacteria and thermostable enzyme from the source of the industrial chain to end products. It is important for dairy processing enterprises to ensure the safety and the quality of the product.
Key words: cow’s milk；Psychrophilic bacterium；heat resistant enzymes；control method
（2019年第22卷第1期）