浅析UHT乳中耐热酶与产品质量问题的关系

The Relations between the Quality Problems of UHT and the Heat Resistant Enzyme

超高温灭菌牛乳在贮藏过程中会出现一些质量问题(如脂肪上浮、结块、酸包和苦包等)。耐热酶具有较强的耐热能力,经超高温灭菌后仍有残留,因而导致产品出现上述质量问题。阐述了超高温灭菌牛乳在贮藏过程中会出现的质量问题及乳中耐热酶的性质;论述了产品质量问题与UHT乳中耐热酶的关系及其解决办法。

Some quality problems such as fat separation, coagulation, sour package and bitter package were investigated on the shelf life of UHT milk. The heat resistant enzymes are quite heat stable and capable of partially surviving UHT treatment. The some quality problems of UHT milk are thought to be initiated by the heat resistant enzymes. The quality problems of UHT milk on the shelf life and determination of the heat resistant enzymes are introduced in this paper, the relations between the quality problems of UHT and the heat resistant enzymes, preventing measurement are discussed.