巴氏杀菌鲜牛奶中脂肪和蛋白质分析评价数据

对我公司巴氏杀菌鲜牛奶中脂肪和蛋白质指标进行抽样检测，从而为质量分析评价提供数据依据，也为公司对该类产品的质量把控提供意见和指南。1、数据采集：通过对公司生产的巴氏杀菌鲜牛奶进行调查和取样；2、数据检测：通过GB 5009.5-2016《食品安全国家标准 食品中蛋白质的测定》等相关标准，对样品进行脂肪和蛋白质的测定；3、数据判定：若脂肪检测结果不在标准范围（3.95—4.60g/100g）内，判定为不合格，若蛋白质检测结果不在标准范围（≥3.60g/100g）内，判定为不合格。按照月份，对当月脂肪数据合格率进行统计，当月脂肪数据合格率=当月脂肪数据合格数/当月脂肪数据总数，对当月蛋白质数据合格率进行统计，当月蛋白质数据合格率=当月蛋白质数据合格数/当月蛋白质数据总数，通过对不同月份脂肪和蛋白质合格率的分析，为公司对该类产品的质量把控提供意见和指南。Sampling and testing of fat and protein indicators in the pasteurized fresh milk produced by our company are conducted to provide data support for quality analysis and evaluation, as well as actionable suggestions and guidelines for the company's quality management of this product line. 1. Data Collection: Conduct targeted surveys and sampling of the pasteurized fresh milk manufactured by our company; 2. Data Testing: Determine the contents of fat and protein in the samples in accordance with relevant national standards including GB 5009.5-2016 *National Food Safety Standard — Determination of Protein in Foods*; 3. Data Judgment: A sample is classified as unqualified if its detected fat content deviates from the standard range (3.95–4.60 g/100g), or if its detected protein content is lower than the minimum standard threshold (≥3.60 g/100g). Monthly qualification rate statistics for both fat and protein data are then carried out: the monthly fat qualification rate is calculated as the number of qualified fat samples in the current month divided by the total number of fat samples in the current month, while the monthly protein qualification rate is calculated as the number of qualified protein samples in the current month divided by the total number of protein samples in the current month. By analyzing the qualification rates of fat and protein across different months, targeted suggestions and guidelines are provided to support the company's quality control efforts for this pasteurized fresh milk product line.