苦味UHT乳原因分析

Analyzing the causation of the bitter UHT milk

通过对发生苦味的UHT乳进行分析,将引起UHT乳贮存中出现苦味的原因分为两大类:一是受残留的微生物污染导致UHT乳产生苦味和其它异味,这类微生物包括耐热性强的解淀粉芽孢杆菌和青霉菌等;二是由于牛乳中存在的水解酶分解蛋白质和脂肪,生成肽、氨基酸和脂肪酸类,导致苦味的出现。针对这些影响因素,可以通过提高原料乳的卫生质量、严格控制生产加工过程和环境卫生,以避免UHT乳出现苦味的质量问题。

Analyzed the bitter UHT milk, two factors of influencing the UHT milk to get bitter was found. One reason is that UHT milk polluted by the survival microorganisms such as heat resistant Bacillus amyloliquefaciens, penicillium, and so on, created bitterness and other bad flavors. The other reason is that the milk protein and fat were hydrolyzed by enzymes, created peptides, amino acids, and fatty acids, got bitter. According to these, the bitter UHT milk can be avoided by improving the raw milk quality, controlling the process course strictly and the environment sanitation.