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首页> 外文期刊>International Dairy Journal >Thermal inactivation of the heat-resistant Lactococcus lactis bacteriophage P680 in modern cheese processing.
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Thermal inactivation of the heat-resistant Lactococcus lactis bacteriophage P680 in modern cheese processing.

机译：在现代奶酪加工中耐热乳酸乳球菌噬菌体P680的热灭活。

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摘要

The thermal inactivation of the highly thermo-resistant test phage (P680), was investigated in whey, whey protein concentrate (WPC) and whey cream. After a heat treatment at 90 degrees C for 15 min, only a 6-log reduction was obtained and the phage was still detectable in each medium. Kinetic parameters for the inactivation of the phage were calculated for temperatures ranging from 70 to 90 degrees C using a non-linear model. With the help of the parameters obtained, the lines of equal effects showing a 9-log inactivation of the phage were calculated. High temperature short time pasteurization was not sufficient for 9-log inactivation of phage P680 in skim milk, whey, WPC or whey cream. Temperature and time combinations ranging from 100 degrees C for 20 min to 140 degrees C for 2 s are necessary for a 9-log inactivation of P680
机译：在乳清，乳清浓缩蛋白（WPC）和乳清霜中研究了高耐热性测试噬菌体（P680）的热失活。在90摄氏度下热处理15分钟后，仅减少了6个对数，并且在每种培养基中仍可检测到噬菌体。使用非线性模型针对温度范围为70至90摄氏度计算了噬菌体失活的动力学参数。借助获得的参数，计算出显示噬菌体9个对数失活的等价效应线。高温短时巴氏灭菌不足以使脱脂牛奶，乳清，WPC或乳清霜中的噬菌体P680失活9个对数。对于P680的9对数灭活，温度和时间范围从100摄氏度（20分钟）到140摄氏度（2秒）不等

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