摘要
商业UHT灭菌乳在室温(19±2)℃储存2个月,研究其乳果糖含量变化情况。结果表明,UHT灭菌乳中乳果糖含量在货架前期相对稳定,后期随储存时间的延长而增高,具体增高幅度与生产工艺有关。
Use factor analysis to study effect on the variation of lactulose content of commercial UHT milks during storage at room temperature （19±2）℃. Results showed that the lactulose content in the UHT milk is relatively stable early in the shelf and is increased lately with the prolonged of the shelf-life. The concretely increased rate was related to production technology.
出处
《中国乳品工业》
CAS
北大核心
2007年第12期10-12,共3页
China Dairy Industry
基金
农业结构调整"加工条件对液态奶成分影响研究(06-06-01A)
