牛乳脂肪稳定性与UHT乳均质效果评价方法  

Stability of Milk Fat and Homogenization Efficiency Evaluation Methods of UHT Milk

作　　者：黄玉堃 牛世祯 李洪亮[1,3] 杨畅 任向东 王春燕 关志涵 HUANG Yukun;NIU Shizhen;LI Hongliang;YANG Chang;REN Xiangdong;WANG Chunyan;GUAN Zhihan(Inner Mongolia Mengniu Dairy(Group)Co.,Ltd.,Hohhot 011500,China;Mengniu Gaoke Dairy(Beijing)Co.,Ltd.,Beijing 101100,China;Mengniu Dairy(Beijing)Co.,Ltd.,Beijing 101100,China)

机构地区：[1]内蒙古蒙牛乳业(集团)股份有限公司,内蒙古呼和浩特011500 [2]蒙牛高科乳制品(北京)有限责任公司,北京101100 [3]蒙牛乳业(北京)有限责任公司,北京101100

出　　处：《食品科技》2022年第12期27-32,共6页Food Science and Technology

基　　金：国家重点研发计划项目(2018YFC1604206)。

摘　　要：牛乳是一种营养价值很高的健康饮品。伴随着超高温灭菌技术(Ultra High Temperature,UHT)的发展,商品牛乳的货架期极大延长,但在货架期内体系会发生复杂的物理与化学变化,使产品品质发生改变。文章探讨了牛乳脂肪及其稳定性的影响因素,综述了均质工艺及其效果评价方法,为保持UHT乳在货架期内的稳定提供了一定的参考。Cow milk is a kind of healthy drink with high nutritional value.As the development of ultra high temperature technology,the shelf life of the commercial milk products have been extended.During the shelf life,complicated physical and chemical reactions occurred in the milk system,to make the products quality change.This paper discusses the milk fat and factors on its stability and summarizes the homogenization process and methods to determine the homogenization efficiency,which gives a reference to maintain the stability of UHT milk during shelf life.

关 键 词：牛乳 脂肪球 超高温灭菌技术 均质 稳定性 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]