牛奶营养丰富,是微生物的良好培养基.生乳中微生物含量高,不仅会引起牛奶变味,而且很可能造成杀菌不彻底,使商品奶中细菌超标,进而引起乳及其制品腐败变质,不论对消费者的身心健康,还是对企业及产品的市场形象都是危害最大的.本文从菌落总数、酸度和pH的测定以及酒精试验四个方面,探讨了不同存储温度、时间对生乳质量的影响,旨在为优质生乳的存储提供参考.结果显示,在4℃存储条件下,生乳存储24h,对质量没有较大的影响;在生乳温度达到7℃的时候,存储20h后,指标变化显著,生乳温度达到10℃的时候,存储时间不宜超过12h.%s: Milk nutrition is rich and a good medium for microbes. High content of the microorganisms in raw milk, which not only causes sour milk, and is likely to cause incomplete sterilization, the bacteria in milk, resulting incorrupt spoiled milk and its products. Whether to consumer's physical and mental health, or to the enterprise image and product market is the most harmful. Based on the total number of colonies, pH and acidity and alcohol test in four aspects, this paper discusses the different storage temperature, time, quality of raw milk, which provided reference for the good quality raw milk storage. Results show that,at 4℃ storage conditions, the raw milk storage for 24 hours has no great influence on the quality. In raw milk temperature of 7℃, storage after 20 hours, the index have changed significantly. When raw milk temperature of 10℃, the storage time shoulds not be more than 12 hours.
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