不同体细胞数原料乳对UHT乳贮存期间蛋白和脂肪水解的影响

Effect of somatic cell count of raw milk on proteolysis and lipolysis in UHT milk during storage

不同体细胞数(21.4×104mL-1,75.8×104mL-1,118.1×104mL-1和216.2×104mL-1)原料乳生产的4组UHT乳在37℃贮存84d,对其贮存期间的蛋白水解及脂肪水解进行研究。结果表明,4组UHT乳贮存期间的蛋白水解速率无显著性差异(P>0.05),原料乳体细胞数并未对蛋白水解造成影响;4组UHT乳贮存期间的脂肪水解速率具有显著性差异(P<0.005),原料乳体细胞数与脂肪水解速率间存在极明显的正相关(R=0.9886,P<0.05)。

Proteolysis and lipolysis in UHT milk were investigated at 37℃ over 84 days. The UHT milk were prepared from raw milk which have four different SCC levels（214,000 cells/mL ,758,000 cells/mL ,1,181,000 cells/mL and 2,162,000 cells/mL）. The results showed proteolysis in the four UHT milks had no significant different （P〉0.05）, but lipolysis in the four UHT milks had significant different （P〈0.005） , and the correlation between the rate of lipolysis in UHT milk and the SCC of raw milk was obvious（R=0.9886, P〈0.05）.