摘要
巴氏杀菌乳营养丰富,口感良好,但需要冷藏条件保存,针对冷藏温度和时间对巴氏杀菌乳品质的影响进行实验研究。研究表明,冷藏期间随保存时间延长,样品的蛋白质含量、乳脂肪含量及感官评分下降,微生物数量增加,而滴定酸度和乳糖含量出现一定的波动;与4℃保存相比,当冷藏温度升高至10℃时,以上各指标的变化加剧,说明冷藏温度的合理设置对样品品质的保证非常重要,低的冷藏温度及相对短的保藏时间有利于巴氏杀菌乳优良品质的保持。
Although pasteurized whole milk is nutritional and tasteful, it should be stored under refrigeration temperature. In this study, close attention was paid to the effects of storage temperature and time on the quality of pasteurized whole milk. The results indicated that the contents of protein and lipid, and the sensory gradedecreased, while the microbial quantity increased and the titratable acidity, lactose content fluctuated as the storage time prolonged. When compared with the result of 4 ℃, storage of pasteurize whole milk at 10 ℃ showed that the higher the refrigeration storage temperature the more intensive the changes of the above mentioned indexes. In order to guarantee higher quality of pasteurized whole milk, lower refrigeration temperature and consuming within a relatively short time will be helpful.
出处
《食品科技》
CAS
北大核心
2009年第1期84-87,共4页
Food Science and Technology
基金
上海市教委重点学科建设项目(T0503)
上海市重大科技攻关项目(05DZ19102-02)
上海教委发展基金
关键词
巴氏杀菌乳
冷藏时间
温度
品质
pasteurize whole milk
storage time
temperature
quality
