摘要
为考察超高压处理对鲜牛奶主要品质的影响,在室温条件下对鲜乳施加不同时间以及不同压力的处理,分析测定鲜乳经过超高压作用后其中残留细菌、霉菌和酵母菌的数目,研究了超高压杀菌对鲜乳中这几种微生物致死率的影响和高压对牛奶主要品质的影响。结果表明:压力越高,杀菌效果越好;在同样压力下延长受压时间并不一定能提高灭菌效果。压力处理后牛奶的pH值变化不大,L值会减小。
In order to study the ultra-high pressure treatment on the main quality of fresh milk, at room temperature, effects of intensity of high hydrostatic pressure and its duration were applied to bacterial colonytotality, Escherichia coli,mould and saccharomycetes in bovine milk, the variety of the viable count under high-pressure treatment was determined. It was able to obtain the sterilizing effect of pathogens in bovine milk with high hydrostatic pressure process. This review focus on effects of high pressure on the main physico-chemical characters and constituents of milk.The result showed that the higher the processing pressure was ,the better the effect of sterilization was and the effect of sterilization was not strengthened with the processing pressure raising. After the high pressure treatment ,the L-value decreased and pH changed little.
出处
《食品工程》
2007年第3期54-56,共3页
Food Engineering
关键词
超高压技术
菌落总数
霉菌和酵母菌
致死率
Ultra high pressure（UHP） Bacterial colonytotality Mould and yeast The injury rate
