生鮮牛奶檢验标准.doc

PAGE  PAGE 14 生鲜牛奶检验标准 1.0鲜奶的感官理化指标 1.1感官指标 正常生鲜牛奶为乳白色或略带微黄色的均匀胶体，无粘稠、浓厚、分层现象；不得有肉眼可见的机械杂质；具备乳的正常滋气味，不得有苦、咸、涩、臭等异味。 2.0鲜奶的理化指标 标准可接受不可接受脂肪含量％3.2≥3.1＜3.1蛋白质含量％3.0≥2.95＜2.95密度（20/4）1.0301.028-1.032＜1.028或＞1.032滴定酸度oT1614－18＜14或＞18杂质度ppm≤4＞4汞ppm≤0.01＞0.01农药残留≤0.1＞0.1酒精试验通过80％通过75％未通过75％冰点-0.54－-0.59＜-0.59或＞-0.54抗生素ug/ml－青霉素≤0.004＞0.004－其它未检出检出体细胞≤50万/ml＞50万/ml3.0鲜奶的微生物指标 标准可接受不可接受菌落总数≤50万50万－200万＞200万芽孢总数≤100100－1000＞1000耐热芽孢总数≤1010－100＞100嗜冷菌≤100100－1000＞10004.0常规检验方法 4.1相对密度的测定 4.1.1仪器：乳稠计：20℃/4℃或15℃/15℃；玻璃圆桶：200～250ml 4.1.2测定方法步骤：将10～25℃的牛乳样品小心的注入容积为250ml的量桶中，加至量桶容积的3/4，不要产生泡沫。用手拿住乳稠计上部小心的将它沉入到相当标尺刻度30处，放手让它在乳中自由浮动，但不能接触筒壁。待静止1～2min后。读取乳稠计刻度，以牛乳表面层与乳稠计的接触点（即新月形表面的顶点）为准。根据牛乳温度和乳稠计读数，查牛乳温度换算表，将乳稠计读数换算成20℃或15℃时的读数。相对密度D204与乳稠计读数的关系如式所示： 乳稠计读数＝（D204-1..000）×1000 4.1.3牛乳温度与相对密度换算表 乳稠计读数牛乳温度℃1011121314151617181920212223换算成20℃时牛乳乳稠计读数2523.323.523.623.723.924.024.224.424.624.825.025.225.425.625.523.723.924.024.224.424.524.724.925.125.325.525.725.926.12624.224.424.524.724.925.025.225.425.625.826.026.226.426.626.524.624.824.925.125.325.425.625.826.026.326.526.726.927.12725.125.325.525.625.725.926.126.326.526.827.027.227.527.727.525.525.725.826.126.126.326.626.827.027.327.527.728.028.22826.026.126.326.526.626.827.027.327.527.828.028.228.528.728.526.426.626.827.027.127.327.527.828.028.328.528.729.029.22926.927.127.327.527.627.828.028.328.528.829.029.229.529.729.527.427.627.828.028.128.328.528.829.029.329.529.730.030.23027.928.128.328.528.628.829.029.329.529.830.030.230.530.730.528.328.528.728.929.129.329.529.830.030.330.530.731.031.23128.829.029.229.429.629.830.130.330.530.831.031.231.531.731.529.329.529.729.930.130.230.530.73