International Dairy Journal最新文献_第2页

Aflatoxin M1 detection in dairy products using metal nanoparticles: Advances and toxicological relevance - A review 使用金属纳米颗粒检测乳制品中的黄曲霉毒素M1：进展和毒理学相关性-综述

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2026-01-14 DOI: 10.1016/j.idairyj.2026.106557

S. Amaliyah , P. Pourazad , S. Aditya

Aflatoxin M1 (AFM1) is a toxic metabolite of aflatoxin B1 that frequently contaminates milk and dairy products through feed-to-milk carry-over and poses a significant public health concern, particularly for infants and young children. Owing to its carcinogenic potential, chemical stability, and association with chronic low-dose exposure, AFM1 is subject to stringent regulatory limits worldwide, necessitating reliable detection in complex dairy matrices. Conventional chromatographic and immunochemical methods remain essential for confirmatory analysis and routine screening; however, their operational limitations have stimulated interest in alternative sensing strategies. This review critically examines metal nanoparticle-based AFM1 detection approaches, including colorimetric and localized surface plasmon resonance assays, surface-enhanced Raman scattering, and electrochemical or nanozyme-assisted sensors. Emphasis is placed on toxicological relevance, regulatory considerations, matrix effects, and practical analytical performance rather than detection limits alone. The review highlights both the potential and current limitations of metal nanoparticle-based sensors as complementary tools for routine AFM1 monitoring in the dairy supply chain.

黄曲霉毒素M1 （AFM1）是黄曲霉毒素B1的一种有毒代谢物，经常通过从饲料到牛奶的结转污染牛奶和乳制品，并引起重大的公共卫生问题，特别是对婴幼儿。由于其致癌潜力、化学稳定性以及与慢性低剂量暴露的关联，AFM1在世界范围内受到严格的监管限制，需要在复杂的乳制品基质中进行可靠的检测。常规的色谱和免疫化学方法仍然是验证性分析和常规筛选的必要方法；然而，它们的操作局限性激发了人们对替代传感战略的兴趣。本文综述了基于金属纳米颗粒的AFM1检测方法，包括比色法和局部表面等离子体共振法、表面增强拉曼散射法以及电化学或纳米酶辅助传感器。重点放在毒理学相关性、监管考虑、基质效应和实际分析性能上，而不仅仅是检测限。该综述强调了金属纳米颗粒传感器作为乳制品供应链中常规AFM1监测的补充工具的潜力和当前的局限性。

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引用次数: 0

Effect of high hydrostatic pressure on α-chymotrypsin and its role in reducing whey protein desensitization 高静水压力对α-凝乳胰蛋白酶的影响及其在降低乳清蛋白脱敏中的作用

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2026-01-14 DOI: 10.1016/j.idairyj.2026.106558

Qingwei Song, Dingqiang Lu, Yixuan Liu

This study investigates high hydrostatic pressure (HHP) modulation of α-chymotrypsin (α-ChT) activity and its role in whey protein desensitization. Optimal activation occurred at 300 MPa (20 min, 35 °C), enhancing activity by 34.12 %. In addition to modulating α-chymotrypsin activity, HHP also induced structural rearrangements in the heat-denatured whey protein substrate, thereby facilitating subsequent enzymatic hydrolysis and cross-linking. Molecular dynamics simulations revealed that 300 MPa induces an optimal balance between structural flexibility and volume compression, relaxing the active site to facilitate substrate binding, whereas 600 MPa caused detrimental rigidity. Regarding application, HHP-activated α-ChT hydrolysis followed by transglutaminase (TGase) cross-linking supported the most effective strategy. This approach significantly reduced β-lactoglobulin IgG-binding capacity by masking linear epitopes via polymerization. Simulated gastrointestinal digestion further reduced overall IgG-binding, although a transient rebound during early duodenal digestion was observed, underscoring the dynamic nature of epitope exposure in the gastrointestinal environment.

本研究探讨了高压（HHP）对α-凝乳胰蛋白酶（α-ChT）活性的调节及其在乳清蛋白脱敏中的作用。在300 MPa （20 min, 35°C）条件下活化效果最佳，活性提高34.12%。除了调节α-凝乳胰蛋白酶活性外，HHP还诱导热变性乳清蛋白底物的结构重排，从而促进后续的酶解和交联。分子动力学模拟结果显示，300 MPa的压力可以在结构柔韧性和体积压缩之间达到最佳平衡，使活性位点放松以促进底物结合，而600 MPa的压力则会导致有害的刚性。在应用方面，hhp激活α-ChT水解，然后转谷氨酰胺酶（TGase）交联支持最有效的策略。这种方法通过聚合掩盖线性表位，显著降低了β-乳球蛋白igg结合能力。模拟胃肠道消化进一步降低了整体igg结合，尽管在早期十二指肠消化期间观察到短暂反弹，强调了胃肠道环境中表位暴露的动态性质。

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引用次数: 0

Caprine and bovine cheese whey valorization: high-pressure processing for α-lactalbumin fractionation from whey concentrates 山羊和牛奶酪乳清增值：从乳清浓缩物中分离α-乳清蛋白的高压工艺

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2026-01-14 DOI: 10.1016/j.idairyj.2026.106553

María Romo , Ricard Bou , Massimo Castellari , Xavier Felipe

High-pressure processing was applied (HPP) on bovine (sweet and acidified) and caprine (acidified) cheese whey concentrated (CWC) by membranes, to obtain α-lactalbumin (α-La) enriched fractions. HPP treatment (600 MPa, 4 min) provoked in both bovine CWC high β-Lg precipitation (>80 %), leading to an α-La enriched fraction with a good balance between α-La yield and purification degree (>55 % and >80 %, respectively). Overall, HPP treatments of CWC led to values of α-La yield and purity lower to those obtained under similar conditions with bovine native concentrate whey. However, acidification of bovine CWC before HPP slightly influenced performance parameters (α-La yield, α-La purification degree and β-Lg precipitation degree). Under the same working conditions, acidified caprine CWC provided high values of α-La yield (94.88 %) but low α-La purification degree, due to undesirable β-Lg aggregation and precipitation, as confirmed by the marginal effects of pressure on the free thiol groups.

对经膜浓缩的牛（甜味酸化）和山羊（酸化）奶酪乳清（CWC）进行高压处理，得到富集α-乳清蛋白（α-La）的组分。HPP处理（600 MPa, 4 min）在两种牛CWC中均引起了高β-Lg沉淀（> 80%），导致α-La富集，α-La产率和纯化度之间取得了良好的平衡（分别为>； 55%和>； 80%）。总体而言，CWC的HPP处理导致α-La产率和纯度低于相同条件下用牛天然浓缩乳清得到的α-La产率和纯度。然而，在HPP之前，牛CWC的酸化对性能参数（α-La产率、α-La纯化度和β-Lg沉淀度）的影响较小。在相同的工作条件下，酸化山羊CWC的α-La产率较高（94.88%），但α-La的纯化程度较低，这是由于压力对游离巯基的边际效应导致β-Lg聚集和沉淀不良所致。

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引用次数: 0

From rind to core: metagenomic and response surface insights into how salt and ripening temperature shape the microbial ecology of ewe's milk cheese 从外皮到核心：宏基因组和响应面洞察盐和成熟温度如何塑造母羊牛奶奶酪的微生物生态

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2026-01-13 DOI: 10.1016/j.idairyj.2026.106556

Simone Lopes , Manuela Vida , Cláudia Correia , Jaime Fernandes , Sandra Gomes , Ana Fernando , Rafael Tabla , Fernanda Simões , Ângela Lopes , Teresa Nogueira , Nuno Alvarenga

This study examined how salt concentration and ripening temperature influence the microbial ecology of a raw ewe's milk cheese produced as an experimental model inspired by traditional Portuguese artisanal cheesemaking technology. A factorial design combining four salt levels (0 %, 2 %, 4 % and 6 %) and three ripening temperatures (8 °C, 11 °C and 14 °C) was applied to the production of artisanal-inspired model cheeses. Metagenomic sequencing revealed distinct microbial compositions between rind and core samples, with Pseudomonas spp. dominating the rind and lactic acid bacteria (LAB) prevailing in the core. Alpha and beta diversity analyses showed no significant differences across treatments at 20 days of ripening, indicating ecological resilience of LAB growth, while fungal populations displayed a non-linear response, thriving under both cold-low-salt and warm-high-salt conditions. These findings highlight the robustness of LAB and adaptability of fungi, supporting the optimization of ripening parameters to preserve microbial balance, sensory quality, and typicity in Portuguese PDO cheeses.

本研究考察了盐浓度和成熟温度如何影响生羊奶奶酪的微生物生态，作为受葡萄牙传统手工奶酪制作技术启发的实验模型。采用四种盐水平（0%、2%、4%和6%）和三种成熟温度（8°C、11°C和14°C）的析因设计，制作手工奶酪模型。宏基因组测序显示，果皮和岩心样品的微生物组成不同，果皮以假单胞菌为主，岩心以乳酸菌为主。α和β多样性分析显示，在20天的成熟期，不同处理间的差异不显著，表明乳酸菌生长具有生态弹性，而真菌种群在冷-低盐和暖-高盐条件下均表现出非线性响应。这些发现强调了LAB的稳健性和真菌的适应性，支持了成熟参数的优化，以保持葡萄牙PDO奶酪的微生物平衡、感官质量和典征性。

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引用次数: 0

The effect of selected hydrocolloids on the physicochemical, viscoelastic, and organoleptic properties of full-fat processed cheese sauces 选定的水胶体对全脂加工奶酪酱的理化、粘弹性和感官特性的影响

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2026-01-12 DOI: 10.1016/j.idairyj.2026.106555

Zuzana Lazárková, Tomáš Gryger, Richardos Nikolaos Salek

The current study investigated the effects of three polysaccharide hydrocolloids [pectin (PE), agar (AG), and guar gum (GG)] at varying concentrations (0.25, 0.50, 0.75, and 1.00 % w/w) on the physicochemical, viscoelastic, and organoleptic properties of full-fat processed cheese sauces (PCS). The hydrocolloid (HC) type and concentration affected the PCS properties. The values of emulsion stability (ES) enhanced progressively with higher HC concentrations (P < 0.05). Rheological analysis revealed an increase in elastic, viscous, and complex moduli, as well as in complex viscosity, gel strength, and interaction factor, with higher HC levels (P < 0.05). Furthermore, sensory analysis of viscosity supported rheological findings. Additionally, sensory assessors preferred sauces with AG and GG concentrations of 0.50 and 0.75 % w/w the most (P < 0.05). These results confirm that the tested HCs act as effective gel-forming/thickening and stabilizing agents in full-fat PCS, enhancing both ES and viscoelastic properties, while also improving texture, as demonstrated by sensory evaluation.

本研究研究了三种多糖水胶体[果胶（PE）、琼脂（AG）和瓜尔胶（GG）]在不同浓度（0.25、0.50、0.75和1.00 % w/w）下对全脂加工奶酪酱（PCS）的理化、粘弹性和感官特性的影响。水胶体（HC）的类型和浓度影响了PCS的性能。随着HC浓度的增加，乳状液稳定性（ES）逐渐增强（P < 0.05）。流变学分析显示，随着HC水平的提高，弹性、粘性和复合模量以及复合粘度、凝胶强度和相互作用因子都有所增加（P < 0.05）。此外，粘度的感官分析支持流变学的发现。此外，感官评估者最喜欢AG和GG浓度分别为0.50%和0.75% w/w的酱汁（P < 0.05）。这些结果证实，所测试的hc在全脂PCS中作为有效的凝胶形成/增稠和稳定剂，增强ES和粘弹性性能，同时改善质地，如感官评价所示。

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引用次数: 0

Element distribution during sheep milk process: nutritional and safety implications 羊奶加工过程中的元素分布：营养和安全意义

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2026-01-12 DOI: 10.1016/j.idairyj.2026.106554

Andrea Mara , Massimo Pes , Alessio Silvio Dedola , Giacomo Lai , Marco Caredda , Margherita Addis , Matteo Pala , Mario Antonello Deroma , Gavino Sanna

This study investigated element distribution during the sheep milk process by analyzing raw sheep milk and six derived fractions. Because natural concentrations of toxic elements were below detection limits, milk was also spiked with As, Cd, Hg, Pb, and Sn to track their distribution. Na, K, Rb, Cs, and As accumulated in aqueous fractions (whey and scotta). Ca, Zn, Cd, Sn, Pb, Fe, and Cu were largely retained in pecorino cheese. Mg and Mo partitioned almost equally between cheese and scotta whey. Se was concentrated in scotta and ricotta, and Hg was distributed across cheese, ricotta, and scotta. Nutritionally, pecorino cheese is confirmed to be rich in Ca, and a source of Zn, Se, and Mo; ricotta is a source of Se; and scotta whey retains soluble elements with potential applications in functional foods.

本研究通过分析生羊奶和六种衍生馏分，研究了羊奶加工过程中元素的分布。由于有毒元素的天然浓度低于检测极限，牛奶中还添加了砷、镉、汞、铅和锡，以追踪它们的分布。Na， K, Rb， Cs和As在水馏分（乳清和威士忌）中积累。Ca、Zn、Cd、Sn、Pb、Fe和Cu在羊奶干酪中大量保留。镁和钼在奶酪和苏格兰乳清之间的比例几乎相等。硒主要分布在干酪和乳清干酪中，汞主要分布在干酪、乳清干酪和乳清干酪中。在营养方面，羊奶干酪被证实含有丰富的钙，也是锌、硒和钼的来源；乳清干酪是硒的来源；斯科塔乳清保留了可溶性元素，在功能性食品中具有潜在的应用价值。

引用次数: 0

Stability of freeze-dried starter and non-starter lactic acid bacteria for application in Sicilian cheese making 西西里干酪制干酪用冻干发酵菌和非发酵菌的稳定性

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2026-01-10 DOI: 10.1016/j.idairyj.2026.106548

Rosa Guarcello, Gabriele Busetta, Massimo Todaro, Raimondo Gaglio, Luca Settanni

This study developed freeze-dried starter and non-starter lactic acid bacteria (LAB) cultures from traditional Sicilian dairy products to support reproducible artisanal cheese production. LAB viability was monitored over 180 days at various temperatures, with 4 °C yielding the best preservation. Lactococcus lactis subsp. lactis showed strong resilience, while Pediococcus acidilactici was more sensitive. After six months, strains were tested in fresh ovine “Tuma” cheese. Microbiological and acidification data revealed that L. lactis strains promoted rapid microbial growth and acidification, reaching pH < 5.0 within 48 h. In contrast, Pediococcus acidilactici, Streptococcus macedonicus, and Lactococcus garvieae showed slower growth and weaker acidification. LAB counts, pH trends, and polymorphic profile comparison confirmed the dominant role of starter cultures in early cheese development, while adjunct strains developed more slowly. In fact, LAB strains influenced Tuma cheese aroma, acidity, sweetness, and overall liking, with L. lactis producing the most balanced and preferred sensory profile. Freeze-drying proved effective for stabilizing LAB cultures, supporting their use in Sicilian cheese making.

本研究从西西里传统乳制品中开发了冻干发酵剂和非发酵剂乳酸菌（LAB）培养物，以支持可重复的手工奶酪生产。在不同温度下监测LAB活力180天，4°C保存效果最好。乳酸乳球菌亚种乳酸球菌表现出较强的复原力，而酸碱Pediococcus更敏感。六个月后，菌株在新鲜的绵羊“Tuma”奶酪中进行了测试。微生物学和酸化数据显示，乳酸乳杆菌促进了微生物的快速生长和酸化，在48 h内达到pH <； 5.0。相比之下，酸性乳酸Pediococcus、macedonicus链球菌和garvieae乳球菌的生长速度较慢，酸化作用较弱。LAB计数、pH变化趋势和多态性比较证实了发酵剂在早期奶酪发育中的主导作用，而辅助菌株的发育较慢。事实上，乳酸菌菌株影响了Tuma奶酪的香气、酸度、甜度和整体喜欢度，其中乳酸菌产生了最平衡和首选的感官特征。冷冻干燥被证明对稳定LAB培养物是有效的，这支持了它们在西西里奶酪制作中的应用。

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引用次数: 0

Characterization and Antigenicity of whey protein isolate gels modulated by cross-linking of cysteine synergized with transglutaminase: impacts of cysteine concentrations 半胱氨酸与谷氨酰胺转胺酶协同交联调节分离乳清蛋白凝胶的特性和抗原性：半胱氨酸浓度的影响

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2026-01-10 DOI: 10.1016/j.idairyj.2026.106547

Yifei Yan , Zhishen Mu , Jiahui Guo , Minghan Zhang , Juncai Hou , Zhanmei Jiang

Whey protein isolate (WPI) gels are extensively applied in the development of food products but face limitations in their stability, gelation properties, and antigenicity. To solve this, transglutaminase (TG) combined with cysteine (CYS) of varying concentrations (0–120 mmol/L) was applied to modify the characteristics and antigenicity of heat-induced WPI gels. Initially, compared with individual CYS or TG treatments, the combined treatment of CYS and TG significantly improved particle size, surface hydrophobicity, gel strength, and elasticity of WPI gels and reduced the antigenic potential, which exhibited a concentration-dependent relationship with CYS. Notably, the antigenicity of α-lactalbumin and β-lactoglobulin in CYS-TG-treated WPI gel particles at 120 mmol/L CYS concentration exhibited the lowest, which decreased by 65.97 % and 66.58 %, respectively, compared with WPI gels. Therefore, the combination of CYS and TG provides a potential strategy for enhancing the characteristics of WPI gels, which would facilitate development of novel gel-based dairy products.

乳清分离蛋白（WPI）凝胶广泛应用于食品开发，但在其稳定性，凝胶性和抗原性方面存在局限性。为解决这一问题，采用转谷氨酰胺酶（TG）联合不同浓度（0-120 mmol/L）的半胱氨酸（CYS）对热诱导WPI凝胶的特性和抗原性进行修饰。最初，与CYS或TG单独处理相比，CYS和TG联合处理显著改善了WPI凝胶的粒径、表面疏水性、凝胶强度和弹性，降低了抗原性，且与CYS呈浓度依赖性关系。其中，120 mmol/L CYS- tg处理的WPI凝胶颗粒α-乳清蛋白和β-乳球蛋白的抗原性最低，分别比WPI凝胶降低了65.97%和66.58%。因此，CYS和TG的结合为提高WPI凝胶的特性提供了一种潜在的策略，这将促进新型凝胶乳制品的开发。

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引用次数: 0

Lipid profile analysis of commercial infant formulas and different mammal milk species: Fatty acid profile, lipid quality, sterols content, thermal behavior, and FTIR analysis 商业婴儿配方奶粉和不同哺乳动物乳汁的脂质分析：脂肪酸谱、脂质、固醇含量、热行为和FTIR分析

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2026-01-09 DOI: 10.1016/j.idairyj.2026.106551

Zain Najjar, Maryam Almehrzi, Farah Almansoori, Fatima Alkaabi, Khuloud Alyahyaee, Mutamed Ayyash, Abdelmoneim H. Ali

Herein, lipids profile of five infant formulas and six milk species was analyzed. Fatty acid analysis revealed that commercial infant formulas had higher monounsaturated (37.25–68.20 %) and polyunsaturated (19.41–22.62 %) fatty acids than milk fat (MUFA: 29.15–37.57 %; PUFA: 2.15–6.56 %), while saturated fatty acids were lower (10.37–41.15 % vs. 59.97–68.69 %). Lipid quality indices showed nutritional benefits of formula oils, with lower atherogenicity (AI: 0.08–0.67) and thrombogenicity (TI: 0.18–0.92) than milk fat (AI: 1.40–2.66; TI: 1.70–3.88). Sterols analysis showed that formula oils had higher phytosterol (β-sitosterol: 129.44–280.67 mg/100 g) but low cholesterol (9.39–32.51 mg/100 g), while milk fat exhibited higher cholesterol (115.66–208.05 mg/100 g) and insignificant phytosterols. FTIR spectra emphasized triacylglycerols dominance among all samples, with differences in band intensities implying chain length and unsaturation differences. This study provides vision to improve formulas design to better mimic the nutritional profile of human milk.

本文分析了5种婴幼儿配方奶粉和6种乳类的脂质特征。脂肪酸分析显示，商品婴儿配方奶粉的单不饱和脂肪酸（37.25 ~ 68.20%）和多不饱和脂肪酸（19.41 ~ 22.62%）含量高于乳脂（MUFA: 29.15 ~ 37.57%; PUFA: 2.15 ~ 6.56%），而饱和脂肪酸含量低于乳脂（10.37 ~ 41.15% vs. 59.97 ~ 68.69%）。脂质指标显示配方油的营养价值，其动脉粥样硬化性（AI: 0.08-0.67）和血栓形成性（TI: 0.18-0.92）均低于乳脂（AI: 1.40-2.66; TI: 1.70-3.88）。甾醇含量分析表明，配方油的植物甾醇含量较高（β-谷甾醇：129.44 ~ 280.67 mg/100 g），胆固醇含量较低（9.39 ~ 32.51 mg/100 g），而乳脂的胆固醇含量较高（115.66 ~ 208.05 mg/100 g），而植物甾醇含量不显著。FTIR光谱强调三酰基甘油在所有样品中占主导地位，波段强度的差异表明链长度和不饱和度的差异。这项研究为改进配方奶粉设计，更好地模仿母乳的营养成分提供了思路。

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引用次数: 0

Impact of gamma irradiation on the shelf-life enhancement of refrigerated and desalted soft white cheese 辐照对冷藏和脱盐软白奶酪保质期的影响

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2026-01-09 DOI: 10.1016/j.idairyj.2025.106523

Saqer M. Al-Salman, Moawiya A. Haddad

Cheese is being consumed in every household, however owing to its composition is prone to spoilage due to lipid oxidation or microbial degradation. The present study was conducted to enhance shelf life of fresh cheese by irradiation treatment. The moisture, fat, protein, solids not fat, carbohydrate and ash content of fresh milk are 87.45 %, 3.94 %, 3.13 %, 8.61 %, 4.73 % and 0.37 % respectively. The moisture, protein, fat, ash and NaCl content of cheese were 15.04 %, 18.3 %, 24.4 %, 4.8 %, 1.42 % and 0.39 % respectively. The pH of control as well as treated samples decreased, while as titratable acidity increased significantly (P < 0.05) during storage. Application of irradiation treatment (3 KGy) reduced the peroxide value and Thiobarbituric acid significantly (P < 0.05). However, cheese samples irradiated at higher dosage increased oxidation. With increase in storage the PV and TBA values increased significantly (P < 0.05). In microbiological analysis, for control and cheese samples with 3 KGy irradiation dose, microbial colonies were detected, however in cheese samples with greater than 3 KGy radiation doses, no microbial colonies were detected in all microbiological analyses.

每个家庭都在消费奶酪，但由于其成分容易因脂质氧化或微生物降解而变质。本研究旨在通过辐照处理提高新鲜奶酪的保质期。鲜奶的水分、脂肪、蛋白质、非脂肪固体、碳水化合物和灰分含量分别为87.45%、3.94%、3.13%、8.61%、4.73%和0.37%。奶酪的水分、蛋白质、脂肪、灰分和NaCl含量分别为15.04%、18.3%、24.4%、4.8%、1.42%和0.39%。在贮藏过程中，对照和处理样品的pH值显著降低，可滴定酸度显著升高（P < 0.05）。应用3 KGy辐照处理可显著降低过氧化值和硫代巴比妥酸（P < 0.05）。然而，高剂量辐照的奶酪样品会增加氧化。随着贮藏量的增加，PV和TBA值显著升高（P < 0.05）。在微生物学分析中，对于3 KGy辐照剂量的对照和奶酪样品，检测到微生物菌落，而在辐射剂量大于3 KGy的奶酪样品中，所有微生物分析均未检测到微生物菌落。

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引用次数: 0