复原和生乳配方对乳粉特性的影响研究

Effects of Reconstituted and Raw Milk Formula on the Characteristics of Milk Powder

本文通过研究市售复原和生乳配方乳粉之间的感官、部分受热指标及结块时间上的差异来了解不同配方对乳粉特性的影响情况,从而为乳粉的配方和工艺优化奠定基础。研究证明,复原和生乳乳粉在感官、部分受热指标及结块特性上存在差异,尤其在颜色、光泽度上更为明显,后续可先从这两方面对复原乳粉进行优化。

This paper studies the differences in sensory,partial heating indexes and caking time between commercial reconstituted and raw milk formulas to understand the effects of different formulas on the characteristics of milk powder,so as to lay a foundation for the optimization of formula and process of milk powder.The research shows that there are differences in sensory,some heating indexes and caking characteristics between reconstituted and raw milk powder,especially in color and gloss.The reconstituted milk powder can be optimized from these two aspects in the future.