摘要
以原乳为参照,研究了超高压杀菌处理对牛乳感官和理化特性的影响,并且与巴氏杀菌乳和UHT杀菌乳进行了比较。结果表明,超高压杀菌处理虽然降低了牛乳的白度和浊度,改变了牛乳的感官特性,但是增加了牛乳中游离态钙的含量,降低了乳清蛋白的变性程度,最大限度的保留了牛乳的营养价值。而巴氏杀菌和UHT杀菌处理增加了牛乳的白度和浊度,同样改变了牛乳的感官特性,但是降低了牛乳中游离态钙的含量,使乳清蛋白的变性程度增加,导致牛乳的营养价值降低。
In this paper,using material milk for contrast,the influence of sense and phy-chemistry properties of milk by ultra high pressure treatment was investigated, and was comparise to pasteurized milk and ultra high temperature sterilization milk.The experiment result indicate：after ultra high pressure sterilization treatment ,the brightness and turbidity were reduced and the sense Properties was changed,but the content of dissociate calcium was increased and the denaturalization degree of whey protein was reduced,thus the nutrition value of milk was preserved furthestly. While pasteurized and ultra high temperature sterilization treatment can increased the brightness and turbidity, and also changed the sense properties, but the content of dissociate calcium was reduced and the denaturalization degree Of whey protein was increased, which reduced the nutrition value of milk.
出处
《中国乳品工业》
CAS
北大核心
2007年第6期13-16,共4页
China Dairy Industry
基金
河南省科技攻关资助项目(052SGYG28144)。
关键词
超高压
白度
浊度
游离钙
乳清蛋白
ukra high pressure
brighmess
turbidity
dissociate calcium
whey protein
