UHT灭菌乳在贮藏期内的品质变化  

Quality changes of UHT milk during the storage

作　　者：白婧[1] 李冉[1] 任发政[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国乳品工业》2009年第1期30-32,共3页China Dairy Industry

摘　　要：选择了市售塑料袋装UHT灭菌乳(保质期为30d),研究了其在4℃冷藏避光、4℃冷藏光照、25℃室温避光、25℃室温光照、37℃避光,37℃光照6种贮藏条件下,贮藏期内主要理化指标和微生物指标的变化。结果表明,在整个贮藏期内,UHT灭菌乳的酸度持续增加,10～15d酸度增长幅度最大,37℃条件下,最大酸度可达到22.14oT;在6种贮藏条件下蛋白质量分数均相对稳定;在贮藏的前10d,试验样品细菌总数均小于1mL-1,之后持续增长;光照与否,各取样点维生素C质量浓度差异显著。This article examined some aspects of milk which has been subjected to UHT processing at three different temperatures in two illu- mination situations during storage. Observation was made relative to the changes in chemical, microbiological characteristics. The results showed that during the whole shelf life, the titration acidy continuous increased. Especially, between 10-15days, growth range was the largest, and under the condition of 37 ℃ it can increased into 22.14°T;The content of total protein was almost the same at the six different situations. On the first 10days, the total bacterial of the samples was all less than 1 mL^-1, and then keep increasing. During the whole shelf life, there were significant differences in the content of vitamin C.

关 键 词：UHT灭菌乳 贮藏期 品质变化 

分 类 号：TS252.41[轻工技术与工程—农产品加工及贮藏工程]