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Study on process and quality control of adding active bacterial strains to infant formula
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Yan-Xi JIANG1, Li-Hong YANG2, Jian-You ZHANG3, Jia-Cai HUA1, Xiao-Jun CHU1, *
Journal of Food Safety & Quality | 2025, 16(2) : 83 - 90
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Journal of Food Safety & Quality | 2025, 16(2): 83-90
• Special Topic: Dairy Processing and Quality Control •
Study on process and quality control of adding active bacterial strains to infant formula
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Yan-Xi JIANG1, Li-Hong YANG2, Jian-You ZHANG3, Jia-Cai HUA1, Xiao-Jun CHU1, *
Affiliations
  • 1. Beingmate (Hangzhou) Food Research Institute Co., Ltd., Hangzhou 311106, China
  • 2. Yichang Beingmate Food Technology Co., Ltd., Yichang 443000, China
  • 3. College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
Published: 2025-01-25 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241014001
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Objective To study process and quality control of active bacteria addition in infant formula milk powder. Methods This study used infant formula base powder, premix 1, and premix 2 to mix and produce infant formula milk powder. The powder was transported by gravity from the mixer to the powder warehouse for temporary storage, and stability research was conducted through accelerated testing and the indicators for accelerated testing were based on GB 10765—2021 Food safety national standard-Infant formula. Results The results indicated that bifidobacterium animalis subsp. lactis Bb-12 should be stored and maintained activity at 2‒8 ℃ and warmed up to 16‒25 ℃ in the clean work area before using. There was no significant difference in the number of viable bacteria among samples stored inpowder warehouses for different durations. The moisture contents of milk powder were constant during the six-month accelerated storage period, while vitamin C decreased to a certain extent as the storage period prolonged. Aflatoxin M1, Cronobacter genus, Salmonella, Staphylococcus aureus and Escherichia coli were not detected after the accelerated test of 6 months. Conclusion Stability of Bifidobacterium animalis subsp. lactis Bb-12 is studied during expand production, exposure to clean work areas, and different storage periods after filling in this study providing theoretical support for the production of dairy related products.

Bifidobacterium animalis subsp. lactis Bb-12  /  infant formula  /  dry mixing process  /  stability
Yan-Xi JIANG, Li-Hong YANG, Jian-You ZHANG, Jia-Cai HUA, Xiao-Jun CHU. Study on process and quality control of adding active bacterial strains to infant formula[J]. Journal of Food Safety & Quality, 2025 , 16 (2) : 83 -90 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241014001
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Year 2025 volume 16 Issue 2
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20241014001
  • Receive Date：2024-10-14
  • Online Date：2025-07-21
  • Published：2025-01-25
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History
  • Received：2024-10-14
Funding
Affiliations
    1. Beingmate (Hangzhou) Food Research Institute Co., Ltd., Hangzhou 311106, China
    2. Yichang Beingmate Food Technology Co., Ltd., Yichang 443000, China
    3. College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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