乳制品中脂肪上浮的机理及影响因素  

Mechanism of fat creaming and its effect parameters in dairy products

作　　者：陆淳[1] 黄龙 张列兵[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 [2]丹尼斯克(中国)有限公司,江苏昆山215300

出　　处：《中国乳品工业》2009年第4期42-45,共4页China Dairy Industry

基　　金：“十一五”国家科技支撑计划项目(2006BA04A07-04,2006BA04A10-7);现代农业技术体系项目资助

摘　　要：叙述了乳制品中脂肪上浮的机理及影响因素,其影响因素主要包括原料奶的质量、牛奶的物理加工及机械处理、产品的贮存温度、乳化剂的使用等。通过对这些影响因素的了解,采取提高原料奶品质、改善工艺条件、添加外源乳化稳定剂等方法,可以显著降低超高温牛奶脂肪上浮的程度,从而提高产品品质,延长货架期。The fat creaming during the storage time impacts the quality of UHT milk products remarkably. According to the Stokes law, the fat creaming speed is mainly dependent on the viscosity of continuous phase and the particle size of fat globule. Meanwhile, during the production process and storage time of dairy products, the degree of fat creaming is also affected by the following parameters, e.g. quality of flesh milk as raw materials, the condition of homogenization and heat treatment, storage temperature, and the addition of emulsifier or stabilizer/emulsifier system, etc. Based on the above knowledge, the fat creaming can be prevented and then the shelf life can be extended by the means of improvement of fresh milk quality, optimization of the process conditions, and addition of the textural ingredients.

关 键 词：UHT牛奶 脂肪上浮 脂肪球膜 均质 贮存温度 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程] TS252.41[轻工技术与工程—食品科学与工程]