原料乳中体细胞数与UHT乳中酪蛋白成分的关系研究  

Relationship between somatic cell counts in raw milk and the casein fractions of UHT milk

作　　者：沙淼[1] 肖洪亮[2] 

机构地区：[1]东北农业大学黑龙江省乳品工业技术开发中心,哈尔滨150086 [2]黑龙江省完达山乳业股份有限公司,哈尔滨150090

出　　处：《中国乳品工业》2011年第5期41-42,49,共3页China Dairy Industry

摘　　要：研究了原料乳中体细胞数与15批次UHT乳样本中酪蛋白成分之间的关系。将原料乳巴氏杀菌后进行超高温处理。分别于8,30,60,90和120 d采集贮藏于室温条件下的UHT乳样本,并使用高效液相色谱法对酪蛋白成分进行分析。体细胞数范围1.97×105～8×105 mL-1。体细胞数与原料乳或UHT乳中的κ-酪蛋白质量浓度之间没有相关性(P<0.05)。原料乳中αs2-酪蛋白和β-酪蛋白与体细胞数呈负相关(P<0.05)。UHT乳中,αs1-酪蛋白(P<0.05)和β-酪蛋白(P<0.05)与体细胞数在贮藏第8天呈负相关,αs2-(P<0.01)与体细胞数在贮藏第60天呈负相关。结果表明,原料乳中体细胞数较高与β-酪蛋白和αs-酪蛋白的大量水解有关,并且可能导致UHT乳在贮藏期内出现质量问题。The relationship between SCC in raw milk and casein fractions of 15 batches of UHT milk was studied.The raw milk was collected,pasteurized and transferred to UHT process.Samples of UHT milk were collected on days 8,30,60,90 and 120 of storage at room temperature.Their casein fractions were analyzed by high performance liquid chromatography.The SCC ranged from 1.97×105 to 8×105 mL-1.No correlation（P0.05） was found between SCC and κ-casein concentrations in raw or UHT milks.The αs2-and β-casein concentrations in raw milk were negatively correlated with SCC（P0.05）.In UHT milk,negative correlations were observed for αs1-casein（P0.05） and β-casein（P0.05） on the 8th day,and for αs2-casein（P0.01） on the 60th day of storage.The results showed that higher SCC in raw milk is associated with substantial degradation of β-casein and αs-casein,which may lead to quality defects in UHT milk during storage.

关 键 词：乳房炎 体细胞数 高效液相色谱法 超高温灭菌乳 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]