Liu Ye, Xie Qinggang, Cui Dongying, Ren Jiaqi, Zhao Wanyu, Xu Xiaoxi
College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Heilongjiang Firmus Dairy Co., Ltd., C-16,10A Jiuxianqiao Rd., Chaoyang, Beijing 100015, China.
Foods. 2025 May 12;14(10):1711. doi: 10.3390/foods14101711.
The use of low-temperature antibacterial technology is a processing method designed to preserve the biological activity of milk to the greatest extent. Traditional feeding and milking practices result in high levels of microbiological contamination of raw milk after extraction, mainly from cows and milking equipment, especially rubber cups. Ultrasonic treatment combined with antimicrobial agents combine cleaning and antibacterial technology, compared with traditional cleaning methods, more efficiently and in a environmentally friendly way. In this study, the technique was demonstrated to significantly reduce the total amount of bacteria in raw milk through simulation experiments on the surface of milking cups. It was shown that ultrasound-coupled slightly electrolytic water has a good potential for application in reducing bacterial contamination in the milk extraction process on farms. We investigated the synergistic mechanism of ultrasound (US) and slightly acidic electrolytic water (SAEW) and verified the bactericidal effect of milking cups. A 20 s treatment of milking cups with US (100 W) and SAEW (90 mg/L) led to an antibacterial rate of over 90%. The bactericidal mechanism causes fragmentation of the cell membrane of pathogenic bacteria, exudation of their intracellular contents such as nucleic acids and proteins, and increases in ROS.
低温抗菌技术的应用是一种旨在最大程度保留牛奶生物活性的加工方法。传统的饲养和挤奶方式导致生牛奶在提取后受到高水平的微生物污染，主要来自奶牛和挤奶设备，尤其是橡胶杯。超声波处理与抗菌剂相结合，兼具清洁和抗菌技术，与传统清洁方法相比，更高效且环保。在本研究中，通过对挤奶杯表面进行模拟实验，证明该技术能显著降低生牛奶中的细菌总量。结果表明，超声耦合微酸性电解水在降低农场牛奶提取过程中的细菌污染方面具有良好的应用潜力。我们研究了超声波（US）和微酸性电解水（SAEW）的协同作用机制，并验证了其对挤奶杯的杀菌效果。用US（100W）和SAEW（90mg/L）对挤奶杯进行20秒处理，杀菌率超过90%。杀菌机制导致病原菌细胞膜破裂，其细胞内物质如核酸和蛋白质渗出，并使活性氧增加。
