牛乳热稳定性影响因素的研究进展  

Research Progress on Influencing Factors of Milk Thermal Stability

作　　者：王国骄[1] 刘振民[1] 李楠[1] 赵烜影 WANG Guo-jiao;LIU Zhen-min;LI Nan;ZHAO Xuan-ying(State Key Laboratory of Dairy Biotechnology,Shanghai Engineering Research Center of Dairy Biotechnology,Dairy Research Institute,Bright Dairy and Food Co.Ltd.,Shanghai 200436)

机构地区：[1]乳业生物技术国家重点实验室,上海乳业生物工程技术研究中心,光明乳业股份有限公司乳业研究院,上海200436

出　　处：《中国奶牛》2022年第3期39-44,共6页China Dairy Cattle

基　　金：上海市科学技术委员会科研计划项目“母乳营养功能组分研究及婴幼儿全营养膳食类食品的研究开发”(17391901100);上海乳业生物工程技术研究中心(19DZ2281400)。

摘　　要：牛乳的热稳定性是评定乳制品生产工艺合理性和生产质量的重要指标,主要影响因素来自乳成分的改变,如pH、无机盐、乳蛋白及其多态性、非蛋白氮、乳脂、乳糖和体细胞等。本文详细概述了影响牛乳热稳定性的相关因素以及作用机理,以期为乳制品加工中有效控制影响牛乳热稳定性的因素,提高生产效率提供依据和参考。The heat stability of milk is an important index to evaluate the rationality of production process and production quality of dairy products. It is affected by changes in milk composition, such as pH, inorganic salts,milk protein and its polymorphism, non-protein nitrogen, milk fat, lactose and somatic cells, etc.. In this paper, the related factors and mechanism of milk thermal stability were summarized in detail, in order to control the factors of milk thermal stability and improve the production efficiency.

关 键 词：牛乳 热稳定性 乳制品加工 影响因素 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]