季节性变化对巴氏杀菌乳原料奶品质的影响  

Influence of Seasonal Variations on Raw Milk Quality for Pasteurized Milk

作　　者：赵洋 陈小红 王秀丽 朱立民 李洪波 邹旸 ZHAO Yang;CHEN Xiaohong;WANG Xiuli;ZHU Limin;LI Hongbo;ZOU Yang(Tianjin Haihe Dairy Co.,Ltd.,Tianjin 300308,China;College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]天津海河乳品有限公司,天津300308 [2]天津科技大学食品科学与工程学院,天津3000457

出　　处：《食品研究与开发》2024年第19期81-86,共6页Food Research and Development

摘　　要：影响巴氏杀菌乳品质的因素有很多,其中原料奶的质量是影响巴氏杀菌乳品质的重要因素之一。该研究利用高效液相色谱仪、乳品检测仪等分析不同季节奶牛养殖场生产的原料奶营养成分、微生物情况以及活性物质的变化情况,并以此为依据作为巴氏杀菌乳的原料奶源筛选参考。结果表明,不同来源原料奶的指标随季节变化呈现规律性波动。大部分原料奶的脂肪与蛋白质含量在冬季最高,夏季最低,但是菌落总数及体细胞数呈现相反趋势。α-乳白蛋白、β-乳球蛋白及乳铁蛋白等活性物质的含量与基本成分具有相同趋势。不同的饲养、管理方式和地域因素也会对原料奶品质造成影响,营养物质含量随季节变化的波动较小。There are many factors affecting the quality of pasteurized milk,among which the quality of raw milk is one of the important factors affecting the quality of pasteurized milk.In this study,high-performance liquid chromatography and a milk composition analyzer were used to analyze the nutritional composition,mi-crobial conditions,and changes in active substances of raw milk produced by dairy farms in different seasons,and the results were used this as a reference for screening raw milk sources for pasteurized milk.The results showed that the indexes of raw milk from different sources showed regular fluctuations with seasonal changes-variations.The fat and protein contents of most raw milks were the highest in winter and the lowest in summer,but the total number of colonies and the number of somatic cells showed the opposite trend.The content ofα-lactalbumin,β-lactoglobulin,and lactoferrin,and other active substances showed the same trend of as that ofthe contents of active substances as the basic ingredients.Different feeding and,management practices,and geographical factors also affected the quality of raw milk,and the fluctuation of nutrient content with seasonal changes variations was smallslight.

关 键 词：巴氏杀菌乳 原料奶 季节性变化 营养物质 微生物 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]