本文旨在建立保持原料奶优良风味的危害分析关键控制点(HACCP)体系并研究其可行性。以呼和浩特市郊区某奶牛养殖场1 000头泌乳牛为试验动物,试验期90 d,其中前30天为对照期,采用常规饲喂和管理方式,后60天为正试期,采用HACCP体系。测定和分析原料奶的理化指标、风味物质浓度和风味强度以及感官评分的变化。结果表明:1)执行HACCP体系后,原料奶的乳脂、乳蛋白、乳糖和干物质的比率以及酸度、抗生素指标变化均不显著(P＞0.05),但其中酸度趋于降低,抗生素指标趋于增高;细菌总数显著降低(P＜0.05);产奶量显著提高(P＜0.05);2)执行体系前后在挥发性风味物质种类及浓度上存在差异,导致了原料奶风味的差异,感官评价均属于1级奶,执行体系后感官评分均有所提高(P＞0.05);3)执行体系后各来源的风味强度指数均大于执行体系前;挤奶过程及贮藏过程对原料奶风味的影响较大。本文建立的保持原料奶优良风味的HACCP体系,该体系不仅可保持原料奶的良好风味,而且可提高原料奶的质量。

This study was conducted to establish a hazard analysis and critical control point (HACCP) system for preserving pleasant flavor in raw milk and study its feasibility for application. One thousand lactating cows raised in a dairy farm in the suburb of Huhhot were used as experimental animals. The experiment lasted for 90 d, which consisted of a control period (1 to 30 d, ordinary feeding and management regime) and an experimental period (31 to 90 d, HACCP system). Raw milk samples were collected for the analysis of physical and biochemical indices, concentration of volatile flavor compounds, sensory and flavor intensity index (FII), as well as sensory score. The results showed as follows: 1) after performing the HACCP system, no significant changes were found in percentages of milk fat, milk protein, milk lactose and dry matter, as well as acidity and antibiotics index (P>0.05), but acidity was slightly reduced, and antibiotic index tended to be improved; total number of bacteria significantly decreased (P<0.05); milk yield was significantly increased (P<0.05). 2) There were differences in type and concentration of volatile flavor compounds before and after performing the HACCP system, which induced the difference of milk flavor, and sensory evaluation scores increased slightly after performing the HACCP system (P>0.05). 3) FII of raw milk from different origins was increased after performing the HACCP system; milking and storage process affected milk flavor at the most. The HACCP system for preserving pleasant flavor in raw milk is established in the present study, and it can not only preserve milk pleasant flavor, but also improve milk quality.