添加CO_2对原料乳物理性质及稳定性的影响

Impact of carbon dioxide addition to raw milk on physical property and stability

在实验室条件下研究了添加CO2的原料乳在脱气前后的物理性质和稳定性,以确定适宜的CO2添加量。试验设计分为CO2处理组和脱气处理组2组,4个水平,以未处理的原料乳做对照组,检测每组样品CO2浓度、感官性质、pH值、酸度和稳定性。结果表明,二氧化碳浓度为39.86 mmol/L时,原料乳开始产生酸味,脱气后,感官性质正常,pH值为6.61,滴定酸度18.6 T°,酒精稳定性68%,热稳定时间8.2 min,符合正常原料乳标准;二氧化碳浓度为49.43 mmol/L时,脱气后的原料乳pH值为6.58,滴定酸度20.7 T°,酒精稳定性66%,热稳定时间6.9 min,已不能用于生产。因此,原料乳中二氧化碳添加量以不高于39.86 mmol/L为宜。

The article mainly studied impact of carbon dioxide dissolved and degassed in raw milk on physical property and the stability, and got the suitable carbon dioxide supplementation. The crbon dioxide group and degassing group with four levels were divided in this experiment,and raw milk was control. Carbon dioxide,sensory quality,pH value, titration acidity and stability of every group were tested.The results indicated that there was sourness in raw milk contained 39.86 mmol/L carbon dioxide,and after it was degassed,its senory quality was normal, the titration acidity was 18.6 °T,the pH value was 6.61, alcohol stability was 68%,and heat stability time was 8.2rain.That was normal milk.Af- ter raw milk contained 39.86 mmol/L carbon dioxide was degassed, the pH value was 6.58, the titration acidity was 20.7°T, alcohol stability was 66%,and heat stability time was 6.9min .It cannot be used.Conclusion was that carbon dioxide suitable supplementation should not exceed 39.86 mmol/L in raw milk.