摘要
总结了UHT乳产生结块问题的主要原因,并对发生结块的UHT乳进行了微生物指标与蛋白酶活性的检测。结果显示:市售UHT灭菌乳中残留蛋白酶是导致结块现象的主要原因。
Had summarized the main causation of UHT milk-caking. And had tested the UHT milk-caking in a microbial indicators and protease activity. The result shows that residues protease is the major causation of UHT milk-caking phenomenon.
出处
《食品研究与开发》
CAS
北大核心
2007年第12期84-86,共3页
Food Research and Development
