冷链贮运条件对液态乳品质变化的影响研究  

Study on the Effect of Cold Chain Storage and Transportation Conditions on the Change of Liquid Milk Quality

作　　者：刘政宇 赵艳坤 孙苗 马宪兰 郑楠[3] 陈贺 邵伟 LIU Zheng-Yu;ZHAO Yan-kun;SUN Miao;MA Xian-lan;ZHENG Nan;CHEN He;SHAO Wei(College of Animal Science,Xinjiang Agricultural University/Xinjiang Laboratory of Herbivore Nutrition for Meat and Milk,Urumqi 830052;Institute of Agricultural Quality Standards and Testing Technology,Xinjiang Academy of Agricultural Sciences/Laboratory of Risk Assessment of Agricultural Product Quality and Safety,Ministry of Agriculture and Rural Affairs/Xinjiang Laboratory of Agricultural Product Quality and Safety,Urumqi 830091;Institute of Animal Husbandry and Veterinary Medicine,Chinese Academy of Agricultural Sciences,Beijing 100193)

机构地区：[1]新疆农业大学动物科学学院,新疆肉乳用草食动物营养实验室,乌鲁木齐830052 [2]新疆农业科学院农业质量标准与检测技术研究所,农业农村部农产品质量安全风险评估实验室(乌鲁木齐)新疆农产品质量安全实验室,乌鲁木齐830091 [3]中国农业科学院北京畜牧兽医研究所,北京100193

出　　处：《中国奶牛》2024年第11期49-55,共7页China Dairy Cattle

基　　金：自治区重大科技专项(2022A02006-3-2);国家自然科学基金项目(32060797);天山创新团队项目(2022D14016);自治区科技援疆项目(2022E02012)。

摘　　要：贮藏时间、温度波动一直是影响低温液态乳品质的重要原因,本试验通过模拟低温液态乳冷链贮运,研究贮藏时间、温度波动下生鲜乳和巴氏乳主要乳成分、活性蛋白、嗜冷菌及菌落总数等表征指标的变化,阐明冷链贮藏对生鲜乳、巴氏乳主要乳品质变化的影响。结果显示,生鲜乳在贮运第24h期间,8℃组嗜冷菌及菌落总数显著高于0℃组、4℃组(P<0.05),乳成分、活性蛋白含量显著低于0℃组、4℃组(P<0.05)。巴氏乳在贮藏第48~72h,15℃、20℃组乳成分、活性蛋白含量显著低于对照组、4℃组(P<0.05),嗜冷菌数及菌落总数显著高于对照组、4℃组(P<0.05),且15℃组活性蛋白含量显著高于20℃组(P<0.05)。生鲜乳及巴氏乳的对照组(CK组)不做处理,其测定值为所有指标原始量。因此,生鲜乳脱冷达8℃后,建议送达加工厂的时间控制在12h内。巴氏乳在脱冷温度达15℃、20℃时,48h内能最大限度保存低温液态乳的营养成分。Storage time and temperature fluctuations have always been an important reason affecting the quality of lowtemperature liquid milk,this experiment simulated the cold chain storage of low-temperature liquid milk,to study the changes in the main milk components,active proteins,chilled bacteria and total colony counts and other characterization indexes of raw and pasteurized milk under the storage time and temperature fluctuations,to elucidate the effect of cold chain storage on the changes in the main milk qualities of raw milk and pasteurized milk.The results showed that raw milk:during the 24th h of storage,the total number of cryophilic bacteria and colony counts in the 8℃group was significantly higher than that in the 0℃and 4℃groups(P<0.05),and the contents of milk components and active proteins were significantly lower than those in the 0℃and 4℃groups(P<0.05).Pasteurized milk:storage of the 48th h-72h,15℃,20℃group of milk components,active protein content was significantly lower than the control group,4℃group(P<0.05),the number of cryophilic bacteria and the total number of colonies was significantly higher than the control group,the 4℃group(P<0.05),and the 15℃group of active protein content was significantly higher than the 20℃group(P<0.05).Therefore,it is recommended that after raw milk is decooled up to 8℃,the delivery time to the processing plant is controlled within 12h.Pasteurized milk can maximally preserve the nutrients of low-temperature liquid milk within 48 h when the decooling temperature reaches 15℃and 20℃.

关 键 词：生鲜乳 巴氏乳 冷链 品质 活性蛋白 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]