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UHT奶残留耐热性脂肪酶的灭活研究

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摘要 牛乳中的一些脂肪酶具有较强的耐热能力,经过超高温灭菌后仍有残留,并导致产品中出现一些质量问题。本研究系统地分析了中温加热方式对UHT奶残留耐热性脂肪酶的灭活效果。结果表明,中温可以对耐热性脂肪酶产生较高的灭活作用,并考虑生产成本和连续性生产的需要,建议最佳灭活温度为60℃,最适放置时间为15min。
出处 《中国奶牛》 2007年第12期38-40,共3页 China Dairy Cattle
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