Dairy industry Dairy industry Молочная промышленность 1019-8946 103301 10.21603/1019-8946-2025-4-52 Научная статья Research Article Научная статья Approaches to Microbial Testing of Dairy Products Подходы к проведению микробиологических испытаний с целью установления причин порчи молочного продукта Юшина Юлия Константиновна Yushina Yuliya K. yushina@fncps.ru

доктор технических наук;

doctor of technical sciences;

 Батаева Дагмара Султановна Bataeva Dagmara S. d.bataeva@fncps.ru

кандидат технических наук;

candidate of technical sciences;

 Грудистова Мария Александровна Grudistova Mariya A.

кандидат технических наук;

candidate of technical sciences;

 Махова Анжелика Александровна Mahova Anzhelika A. a.mahova@fncps.ru Зайко Елена Викторовна Zaiko Elena V. e.zaiko@fncps.ru

кандидат технических наук;

candidate of technical sciences;

 Рещиков Максим Дмитриевич Reshchikov Maxim D. reshchikov@fncps.ru Стаханова Олеся Алексеевна Stakhanova Olesya A. o.stahanova@fncps.ru https://orcid.org/0009-0001-4540-5314 Рогов Григорий Новомирович Rogov Grigory N. g.rogov@fncps.ru Федеральный научный центр пищевых систем им. В. М. Горбатова Москва Россия Gorbatov Federal Research Center for Food Systems Moscow Russian Federation Федеральный научный центр пищевых систем им. В. М. Горбатова Москва Россия Gorbatov Federal Research Center for Food Systems Moscow Russian Federation Федеральный научный центр пищевых систем им. В. М. Горбатова РАН Москва Россия V. M. Gorbatov Federal Research Center for Food Systems of RAS Moscow Russian Federation Федеральный научный центр пищевых систем им. В. М. Горбатова РАН Москва Россия V. M. Gorbatov Federal Research Center for Food Systems of RAS Moscow Russian Federation Федеральный научный центр пищевых систем им. В. М. Горбатова РАН Москва Россия V. M. Gorbatov Federal Research Center for Food Systems of RAS Moscow Russian Federation Федеральный научный центр пищевых систем им. В. М. Горбатова РАН Москва Россия V. M. Gorbatov Federal Research Center for Food Systems of RAS Moscow Russian Federation Федеральный научный центр пищевых систем им. В. М. Горбатова Москва Россия Gorbatov Federal Research Center for Food Systems Moscow Russian Federation Всероссийский научно-исследовательский институт маслоделия и сыроделия – филиал Федерального научного центра пищевых систем им. В. М. Горбатова РАН Углич Россия All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Uglich Russian Federation 19 08 2025 19 08 2025 4 51 62 29 01 2025 16 06 2025 https://moloprom.kemsu.ru/en/nauka/article/103301/view

Серьезную озабоченность в молочной промышленности вызывает микробная порча свежих сыров, вызванная психротрофными бактериями рода Pseudomonas, проявляющаяся в виде синего окрашивания поверхности продуктов. Бактерии рода Pseudomonas считаются основными микроорганизмами, которые приводят к развитию нежелательных характеристик, значительно снижающих качество продукта и срок его годности. В статье приведены расширенные микробиологические исследования молочного продукта с признаками порчи; результаты исследования молочного сырья, промежуточных продуктов переработки молока и готового продукта; результаты идентификации выделенных бактерий рода Pseudomonas на различных этапах производства пастеризованного молока и подходы к мониторингу предприятия по переработке молока. При микробиологическом исследовании продукта с синим цветом творожного зерна (28 сутки хранения) определено, что продукт соответствует установленным микробиологическим требованиям ТР ТС 033/2013, однако не соответствует требованиям к органолептическим характеристикам. Дополнительные микробиологические исследования показали, что бактериями, вызывающими посинение творожного зерна, являются представители группы Pseudomonas fluorescens . Установлено, что бактерии рода Pseudomonas попадали на предприятие с молочным сырьем, уровень обсеменения которого составил от 4,0 × 103 до 1,0 × 105 КОЕ/г. В сырых сливках с массовой долей жира 10 %, произведенных на предприятии, уровень бактерий рода Pseudomonas достигал 4,0 × 106 КОЕ/г. Пастеризация сливок снижает уровень бактерий, но не полностью инактивирует их. В результате исследования смывов с оборудования в 8 из 14 исследованных образцов обнаружены бактерии рода Pseudomonas, представленные 13 видами псевдомонад. Из них 9 относятся к группе Ps. fluorescens. На основе полученных результатов можно сделать вывод, что бактерии рода Pseudomonas являются одной из основных причин микробной порчи молочных продуктов. В связи с этим были определены опасные факторы, объекты контроля в рамках технологического процесса, показатели для оценки объекта контроля и действия управления опасными факторами, позволяющие в дальнейшем предотвратить возникновение несоответствия в виде изменения цвета (посинения) творожного зерна.

Psychrotrophic Pseudomonas bacteria cause microbial spoilage of fresh cheese, manifested as blue pigmentation on its surface. This and other undesirable characteristics reduce the quality and shelf-life of cheese. This comprehensive microbiological research featured dairy products with signs of spoilage: raw milk, intermediate products of milk processing, and cheese. We isolated bacteria of the genus Pseudomonas from various stages of pasteurized milk production using different approaches to monitoring a dairy plant. On storage day 28, cheese with blue curd grains still complied with the microbiological standards (TR CU 033/2013), but failed to pass the sensory evaluation. Pseudomonas fluorescens, which were found responsible for the blue pigment, entered the dairy plant with raw milk, whose contamination level ranged from 4,0×103 to 1,0×105 CFU/g. The raw cream with 10% fat produced at the same dairy plant had 4,0×106 CFU/g, which means that pasteurization reduced the bacterial contamination but provided no protection. Moreover, eight out of fourteen washing samples from the technological equipment contained thirteen pseudomonad species. Of these, nine belonged to Ps. . Bacteria of the genus Pseudomonas proved to be a major microbial spoilage threat to dairy products. The article also introduces hazardous factors, objects of technological control, control assessment indicators, and measures against blue coloration of curd grain caused by Ps. fluorescens.

 порча молочных продуктов творожное зерно сливки бактерии рода Pseudomonas синий пигмент пастеризация смывы с производства dairy spoilage curd grain cream Pseudomonas blue pigment pasteurization washings from production

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