温度对乳制品的影响及检验方法分析  

Effect of Temperature on Dairy Products and Analysis of Inspection Methods

作　　者：崔宝智 Cui Baozhi(Tianjin Haihe Dairy Co., Ltd., Tianjin 300402, China)

机构地区：[1]天津海河乳业有限公司

出　　处：《现代食品》2019年第9期190-192,共3页Modern Food

摘　　要：随着人们生活水平的不断提高,乳制品作为营养价值较高的日常食品,已成为多数大众必备的早餐食品之一。乳制品中含有丰富的蛋白质、维生素及矿物质等营养元素,而不同的温度环境将会对乳制品的营养物质产生一定影响,从而影响乳制品的质量及口味。本文通过不同温度条件下乳制品的酸度、蛋白、脂肪及微生物的情况,来分析温度对乳制品质量的影响,并通过实进行乳制品各指标的测定,从而为乳制品的生产、存储提供可参考的温度条件。With the continuous improvement of people’s quality of life, dairy products, as a daily food with high nutritional value, have become one of the necessary breakfast foods for most people. Dairy products are rich in protein, vitamins, minerals and other nutrients, and different temperature environment will have a certain impact on the nutrients of dairy products, thus affecting the quality and taste of dairy products. In this paper, the effects of temperature on the quality of dairy products were analyzed by the acidity, protein, fat and microorganism of dairy products at different temperatures, and the indexes of dairy products were tested and determined by experimental method, so as to produce and store dairy products. The storage provided referable temperature conditions.

关 键 词：乳制品 温度 质量 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]