Research progress on the thermophilic bacteria contamination of milk powder
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- Li Yan
Li Yan
1. Beijing Engineering and Technology Research Center of Food Additives, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; 3. Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
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Search for this author on this site - Zhang Meng-jiao
Zhang Meng-jiao
1. Beijing Engineering and Technology Research Center of Food Additives, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
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Search for this author on this site - Liu Guan-chen
Liu Guan-chen
2. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
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Search for this author on this site - Cao Jia-lu
Cao Jia-lu
2. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
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Search for this author on this site - Zhang Lie-bing
Zhang Lie-bing
2. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 3. Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
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Abstract:
The thermophilic bacilli are an important group of contaminants in milk powder, which are an important factor that influences the quality of milk powder. This review discusses the research progress of the varieties and source of thermophilic bacilli of milk powder, their hazard to dairy manufacture and its control, so as to provide reference for domestic research.
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Li Yan, Zhang Meng-jiao, Liu Guan-chen, Cao Jia-lu, Zhang Lie-bing. Research progress on the thermophilic bacteria contamination of milk powder[J]. Microbiology China, 2015, 42(8): 1593-1598
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- Online: July 31,2015
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