Use of Microfiltration to Improve Quality and Shelf Life of Ultra-High Temperature Milk
Use of Microfiltration to Improve Quality and Shelf Life of Ultra-High Temperature Milk
复制标题
使用微过滤提高超高温牛奶的质量和保质期
DOI：
10.1111/jfpp.12651
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发表时间：
2016
影响因子：
2.5
通讯作者：
Lv Jiaping
中科院分区：
文献类型：
--
作者：
Zhang Shuwen;Liu Lu;Pang Xiaoyang;Lu Jing;Kong Fanpi;Lv Jiaping
本研究的主要目的是评价微滤在延长超高温（UHT）牛奶的保质期和提高其质量方面的效果。结果表明，在高体细胞计数（SCC）和低体细胞计数（SCC）原料乳中，微滤平均使细菌总数减少3.56和3.57 log，使SCC减少1.52 × 106和2.10 × 105至<1.00 × 103。与非微过滤UHT对照牛奶相比，微过滤UHT牛奶在储存过程中具有更高的pH值和更低的可滴定酸度。贮藏112 d和63 d时，高SCC和低SCC条件下微过滤UHT乳与非微过滤UHT对照乳的非酪蛋白氮/总氮含量差异显著（P< 0.05）。微滤超高温灭菌乳在贮存过程中，其粒径呈单分散分布。采用低SCC和高SCC原料奶制备的微滤超高温牛奶的保质期分别有效延长了21天和63天。微滤工艺的目的是减少原料乳中的细菌和去除体细胞计数。与非微滤超高温对照乳相比，微滤超高温对照乳的质量得到了显著提高。微滤与超高温灭菌相结合，可延长超高温灭菌乳的保质期，尤其是高SCC乳。
The main objectives of this research were to evaluate the efficacy of microfiltration in extending the shelf life and improving the quality of ultra‐high temperature (UHT) milk. Results showed that in high somatic cell counts (SCC) and low SCC raw milk, microfiltration resulted in an average 3.56 and 3.57 log reduction of total bacterial counts, and 1.52 × 106and 2.10 × 105to <1.00 × 103of SCC, respectively. Microfiltered UHT milk had higher pH values and lower titratable acidity compared to nonmicrofiltered UHT control milk during storage. After 112 days and 63 days of storage, there were significant differences of noncasein nitrogen/total nitrogen between the microfiltered UHT milk and nonmicrofiltered UHT control milk in high SCC and low SCC milk (P< 0.05). Particle size distribution in microfiltered UHT milk followed monodisperse distribution during storage. The shelf life of microfiltered UHT milk made by low SCC and high SCC raw milk were effectively extended by 21 and 63 days.Practical ApplicationsMicrofiltration process was to reduce bacteria and to remove somatic cell counts (SCC) of raw milk. Compared with nonmicrofiltered ultra‐high temperature (UHT) control milk, the quality of microfiltered UHT milk was greatly enhanced. Microfiltration in combination with UHT process resulted in longer shelf life of UHT milk, especially for high SCC milk.