冷藏運輸過程溫度與乳製品品質之相關性分析

近10年來，國內乳牛養殖數、平均泌乳量、已不斷上升，已期滿足國內消費者對於乳製品的需求。乳製品製造類別中，仍以鮮乳、發酵乳與調味乳為前三大主力產品。也由於消費力道不斷增加，國內的乳製品原料進口量也持續增加。由此可知，乳製品的市場是不斷的增加擴大。乳製品之殺菌方法在歐美多採用巴斯德滅菌(Pasteurisation)，但並非絕對無菌，故需冷藏保存。冷鏈運輸，即是協助廠商與客戶，在受控環境下，安全的運輸與儲存溫度敏感性產品。本研究即探討，冷鏈運輸過程中，需投入資源以降低風險的可能來源。

關鍵字

乳製品；冷鏈

並列摘要

In the past 10 years, the number of domestic dairy cows raised and the average lactation volume have been increasing, which is expected to meet the demand of domestic consumers for dairy products. In the dairy product manufacturing category, fresh milk, fermented milk and flavored milk are still the top three main products. Also due to the continuous enhancement of consumption power, the import volume of domestic dairy raw materials is also increasing. It can be seen that the dairy product market is constantly increasing and expanding. The sterilization method of dairy products mostly uses pasteurization in Europe and America, but it is not absolutely sterile and requires refrigeration. Cold chain transportation is to help manufacturers and customers safely transport and store temperature-sensitive products in a controlled environment. This study explores the possible sources of risks that require investment in the cold chain transportation process.