Article(id=1297134122737095013, tenantId=1146029695717560320, journalId=1296801528146919473, issueId=1297134059608630052, articleNumber=null, orderNo=null, doi=10.12377/1671-4393.26.02.09, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=null, receivedDateStr=null, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1787190474447, onlineDateStr=2026-08-20, pubDate=1771948800000, pubDateStr=2026-02-25, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1787190474447, onlineIssueDateStr=2026-08-20, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1787190474447, creator=13701087609, updateTime=1787190474447, updator=13701087609, issue=Issue{id=1297134059608630052, tenantId=1146029695717560320, journalId=1296801528146919473, year='2026', volume='', issue='2', pageStart='2', pageEnd='110', issueExtLink='null', onlineDate='null', pubDate='1771948800000', pubDateStr='2026-02-25', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1787190459396, creator='13701087609', updateTime=1787192285157, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext={EN=IssueExt(id=1297141717472407869, tenantId=1146029695717560320, journalId=1296801528146919473, issueId=1297134059608630052, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1297141717472407870, tenantId=1146029695717560320, journalId=1296801528146919473, issueId=1297134059608630052, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null, downloadFileDto=null}, startPage=55, endPage=60, ext={EN=ArticleExt(id=1297134122904867174, articleId=1297134122737095013, tenantId=1146029695717560320, journalId=1296801528146919473, language=EN, title=Study on the Dynamic Effects of Different Storage Conditions on the Microbial and Physicochemical Properties of Pasteurized Milk, columnId=1297134031947194991, journalTitle=China Dairy, columnName=QUALITY CONTROL, runingTitle=null, highlight=null, articleAbstract=
[Objective]

To study the effects of different storage conditions on the microbial and physicochemical properties of pasteurized milk.

[Method]

Pasteurized milk was stored at 2, 7, 10, 15, 25 and 35 ℃ for 0~72 h respectively, and the changes in microbial count, pH value and acidity were measured regularly.

[Result]

With the extension of storage time and the increase of temperature, the total bacterial count, the number of lactic acid bacteria, and the number of coliform bacteria in pasteurized milk all increased significantly (P<0.05). In pasteurized milk stored at 7 ℃, the microbial growth was slow, and the total bacterial count remained within the safe range at 72 h; when stored at 15 ℃, the microbial growth rate accelerated, and the total bacterial count exceeded the national standard limit after 36 h; when stored at 25 ℃ and 35 ℃, the microorganisms proliferated rapidly, far exceeding the national standard limit. The pH value of pasteurized milk gradually decreased with the extension of storage time and the increase of temperature, while the acidity gradually increased. The changing trends of both were closely related to the growth of microorganisms.

[Conclusion]

Refrigeration at 7 ℃ could effectively inhibit the growth of microorganisms in pasteurized milk and extend its shelf-life. When storing pasteurized milk at room temperature, it should be consumed as soon as possible to avoid quality deterioration caused by excessive microbial growth.

, authors=Qingshan WANG, Bo YANG, Xiuyuan ZHANG*, authorsList=Qingshan WANG, Bo YANG, Xiuyuan ZHANG, authorCompany=null, correspAuthors=Xiuyuan ZHANG, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1297134123131359591, articleId=1297134122737095013, tenantId=1146029695717560320, journalId=1296801528146919473, language=CN, title=不同储存条件对巴氏杀菌乳微生物与理化特性的动态影响研究, columnId=1297134032135938673, journalTitle=中国乳业, columnName=质量安全, runingTitle=null, highlight=null, articleAbstract=
[目的]

研究不同储存条件对巴氏杀菌乳微生物与理化特性的影响。

[方法]

将巴氏杀菌乳分别在2、7、10、15、25和35 ℃下储存0~72 h,定期测定其微生物数量、pH值和酸度的变化。

[结果]

随储存时间延长和温度升高,巴氏杀菌乳中细菌总数、乳酸菌数和大肠菌群数均显著增加(P<0.05)。在7 ℃储存的巴氏杀菌乳中微生物生长缓慢,72 h时细菌总数仍在安全范围内;在15 ℃储存时,微生物生长速度加快,36 h后细菌总数超出国标限量;25 ℃和35 ℃储存时,微生物迅速繁殖,远超国标限量。巴氏杀菌乳pH值随储存时间延长和温度升高逐渐下降,酸度则逐渐上升,两者变化趋势与其中微生物生长情况密切相关。

[结论]

7 ℃冷藏储存可有效抑制巴氏杀菌乳中微生物生长,延长其保质期。常温储存巴氏杀菌乳时,应尽快饮用,避免微生物超标引起的品质劣变。

, authors=王青山, 杨波, 张秀媛*, authorsList=王青山, 杨波, 张秀媛, authorCompany=null, correspAuthors=张秀媛, authorNote=

王青山(1982-),男,河北清苑人,硕士,研究方向为食品质量与安全

杨波(1987-),男,河北石家庄人,硕士,研究方向为食品质量与安全。

, correspAuthorsNote=

*

张秀媛(1982-),女,山西平遥人,博士,教授,硕士生导师,研究方向为食品安全与食品风味化学。
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不同储存条件对巴氏杀菌乳微生物与理化特性的动态影响研究
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王青山 , 杨波 , 张秀媛 *
中国乳业 | 质量安全 2026,(2): 55-60
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中国乳业 |质量安全 2026 , (2) : 55 -60
不同储存条件对巴氏杀菌乳微生物与理化特性的动态影响研究
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王青山, 杨波, 张秀媛*
作者信息
  • 河北北方学院农林科技学院,河北 张家口 075000
通讯作者:

*

张秀媛(1982-),女,山西平遥人,博士,教授,硕士生导师,研究方向为食品安全与食品风味化学。
作者简介:

王青山(1982-),男,河北清苑人,硕士,研究方向为食品质量与安全

杨波(1987-),男,河北石家庄人,硕士,研究方向为食品质量与安全。

Study on the Dynamic Effects of Different Storage Conditions on the Microbial and Physicochemical Properties of Pasteurized Milk
Qingshan WANG, Bo YANG, Xiuyuan ZHANG*
Affiliations
  • College of Agriculture and Forestry Science and Technology, Hebei North University, Zhangjiakou Hebei 075000
出版时间: 2026-02-25 doi: 10.12377/1671-4393.26.02.09
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[目的]

研究不同储存条件对巴氏杀菌乳微生物与理化特性的影响。

[方法]

将巴氏杀菌乳分别在2、7、10、15、25和35 ℃下储存0~72 h,定期测定其微生物数量、pH值和酸度的变化。

[结果]

随储存时间延长和温度升高,巴氏杀菌乳中细菌总数、乳酸菌数和大肠菌群数均显著增加(P<0.05)。在7 ℃储存的巴氏杀菌乳中微生物生长缓慢,72 h时细菌总数仍在安全范围内;在15 ℃储存时,微生物生长速度加快,36 h后细菌总数超出国标限量;25 ℃和35 ℃储存时,微生物迅速繁殖,远超国标限量。巴氏杀菌乳pH值随储存时间延长和温度升高逐渐下降,酸度则逐渐上升,两者变化趋势与其中微生物生长情况密切相关。

[结论]

7 ℃冷藏储存可有效抑制巴氏杀菌乳中微生物生长,延长其保质期。常温储存巴氏杀菌乳时,应尽快饮用,避免微生物超标引起的品质劣变。

巴氏杀菌乳  /  储存温度  /  储存时间  /  微生物  /  理化特性
[Objective]

To study the effects of different storage conditions on the microbial and physicochemical properties of pasteurized milk.

[Method]

Pasteurized milk was stored at 2, 7, 10, 15, 25 and 35 ℃ for 0~72 h respectively, and the changes in microbial count, pH value and acidity were measured regularly.

[Result]

With the extension of storage time and the increase of temperature, the total bacterial count, the number of lactic acid bacteria, and the number of coliform bacteria in pasteurized milk all increased significantly (P<0.05). In pasteurized milk stored at 7 ℃, the microbial growth was slow, and the total bacterial count remained within the safe range at 72 h; when stored at 15 ℃, the microbial growth rate accelerated, and the total bacterial count exceeded the national standard limit after 36 h; when stored at 25 ℃ and 35 ℃, the microorganisms proliferated rapidly, far exceeding the national standard limit. The pH value of pasteurized milk gradually decreased with the extension of storage time and the increase of temperature, while the acidity gradually increased. The changing trends of both were closely related to the growth of microorganisms.

[Conclusion]

Refrigeration at 7 ℃ could effectively inhibit the growth of microorganisms in pasteurized milk and extend its shelf-life. When storing pasteurized milk at room temperature, it should be consumed as soon as possible to avoid quality deterioration caused by excessive microbial growth.

pasteurized milk  /  storage temperature  /  storage time  /  microorganism  /  physicochemical property
王青山, 杨波, 张秀媛. 不同储存条件对巴氏杀菌乳微生物与理化特性的动态影响研究. 中国乳业, 2026 , (2) : 55 -60 . DOI: 10.12377/1671-4393.26.02.09
Qingshan WANG, Bo YANG, Xiuyuan ZHANG. Study on the Dynamic Effects of Different Storage Conditions on the Microbial and Physicochemical Properties of Pasteurized Milk[J]. China Dairy, 2026 , (2) : 55 -60 . DOI: 10.12377/1671-4393.26.02.09

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doi: 10.12377/1671-4393.26.02.09
  • 首发时间:2026-08-20
  • 出版时间:2026-02-25
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    河北北方学院农林科技学院,河北 张家口 075000

通讯作者:

*

张秀媛(1982-),女,山西平遥人,博士,教授,硕士生导师,研究方向为食品安全与食品风味化学。
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2种不同金属材料的力学参数

Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)

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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