乳产量对超高温灭菌乳存储期理化性质及稳定性影响  

Effect of milk production on the physical and chemical properties and stability of UHT milk during storage

作　　者：袁芷玉 甄子竹 李楠[1] 曲波[1] 齐炳理 王静[2] 赵锋[1] 曹宏伟 姜毓君[1] 贺永强 满朝新[1] YUAN Zhiyu;ZHEN Zizhu;LI Nan;QU Bo;QI Bingli;WANG Jing;ZHAO Feng;CAO Hongwei;JIANG Yujun;HE Yongqiang;MAN Chaoxin(Key Laboratory of Dairy Science,Ministry of Education,College of Food Science,Northeast Agricultural University,Harbin 150030,China;Inner Mongolia Mengniu Dairy(Group)Co.Ltd.,Hohhot 011500,China)

机构地区：[1]东北农业大学食品学院乳品科学教育部重点实验室,哈尔滨150030 [2]内蒙古蒙牛乳业(集团)股份有限公司,呼和浩特011500

出　　处：《中国乳品工业》2024年第10期11-16,共6页China Dairy Industry

基　　金：国家重点研发计划(SQ2022YFF1100040)。

摘　　要：文章以不同产量的原料乳制备超高温灭菌乳,探究其乳成分、理化性质和储藏期间稳定性变化,为进一步提高超高温灭菌乳货架期稳定性提供参考。结果表明,在乳成分方面,高产原料乳乳糖率高于低产原料乳,乳脂率、乳蛋白率、总固形物率、菌落总数和嗜冷菌总数低于低产原料乳。在理化性质方面,低产原料乳出现酒精阳性乳概率较高,高产原料乳及超高温灭菌乳脂肪球直径低于低产乳,表明乳产量不同对乳成分造成一定影响。通过对低产原料乳制备的超高温灭菌乳在储藏过程中酪蛋白胶束和脂肪球聚集情况研究,表明低产乳更不稳定。In this study,ultra-high temperature sterilized milk was prepared from raw milk with different yield,the changes of milk composition,physical and chemical properties and stability during storage were studied to provide reference for improving shelf-life stability of ultra-high temperature sterilized milk.The results showed that in terms of milk composition,the lactose rate of high-yield raw milk was higher than that of low-yield raw milk,and the percentage of milk fat,milk protein,total solids,total number of colony and total number of psychrophile were lower than that of low-yield raw milk.In terms of physical and chemical properties,the probability of alcohol positive milk was higher in low-yield raw milk,the diameter of fat globules in high-yield raw milk and ultra-high temperature sterilized milk was lower than that in low-yield milk,the results showed that milk yield had a certain effect on milk composition.The aggregation of casein micelles and fat globules during storage of ultra-high temperature sterilized milk prepared from low-yield raw milk was inferred that low-yield milk might be more unstable.

关 键 词：乳产量 超高温灭菌乳 乳成分 稳定性 

分 类 号：TS252.26[轻工技术与工程—农产品加工及贮藏工程]