摘要
UHT处理不能完全钝化乳中的脂解酶 ,分解乳及乳制品中的脂肪 ,从而产生酸败并减弱产品的乳香味。采用琼脂糖扩散法对UHT乳中的脂解酶活性进行测定 ,发现酶活性大小随产品贮存时间的延长呈现无规律性变化 。
Lipase can not be passivated completel y b y ultra high temperature(UHT) treatment. It hydrolyzed milk fat, made the produc ts s our and weaken the milk flavor. Lipase activity was determind by Agar Diffusion Method(ADM). The result indicated that the lipase activity changed i rregularly during the products storage and the differences of lipase activity w as not remarkably amongall the products.
出处
《食品与机械》
CSCD
2004年第4期35-37,共3页
Food and Machinery
