原料乳营养丰富，同时也是微生物生长的良好培养基。嗜冷菌污染是影响原料乳品质变化因素之一。嗜冷菌在原料乳低温储藏过程中伴随着产生蛋白酶和脂肪酶，引起原料乳腐败变质，受到了乳品企业的高度重视。此外，原料乳中的嗜冷菌可来源于牧场和加工环境，且部分嗜冷菌形成的生物膜会持续污染原料乳加工环境。因此了解嗜冷菌在原料乳中的污染现状并建立有效的防控策略对提高原料乳质量意义重大。该文主要综述了原料乳中嗜冷菌污染现状及其危害，并讨论了原料乳中嗜冷菌污染的影响因素，基于嗜冷菌所产部分耐热酶可使原料乳品质劣变及所产生物膜可造成持续性污染，该文简述了原料乳中嗜冷菌的防控措施，旨在为提高原料乳品质及降低嗜冷菌对原料乳造成的危害提供参考依据。

Raw milk is rich in nutrients and also a good medium for microbial growth. The contamination of psychrotrophic bacteria is one of the factors affecting the quality of raw milk. Psychrotrophic bacteria produce proteases and lipases during low-temperature storage of raw milk, which causes spoilage and deterioration of raw milk, thus has been highly valued by dairy enterprises. In addition, the psychrotrophic bacteria in raw milk can come from pasture and processing environments and the biofilm formed by some psychrotrophic bacteria can continuously contaminate the raw milk processing environment. Therefore, it is of great significance to understand the current status of psychrotrophic bacteria contamination in raw milk and establish effective prevention and control strategies to improve the quality of raw milk. This paper mainly reviews the current status and hazards of the contamination of psychrotrophic bacteria in raw milk, and discusses the influencing factors of the contamination of psychrotrophic bacteria in raw milk. Based on the fact that some of the heat-resistant enzymes produced by psychrotrophic bacteria can deteriorate the quality of raw milk and produce biofilms which can cause persistent contamination, this paper briefly describes the measures for the prevention and control of the psychrotrophic bacteria in raw milk, aiming at providing reference for the improvement of raw milk quality and the reduction of the hazards caused by psychrotrophic bacteria to the raw milk.

国家乳业技术创新中心支持项目（2021-国家乳创中心-11）