感官检验法鉴别市售纯牛乳制品热处理方式的探讨

The Discussion of Determination of Heat Treatment in Commercial Pure Milk Products by Sensory Test

食品感官检验是在食品理化分析的基础上,集心理学、生理学、统计学的知识发展起来的一门学科。在食品行业中,除了理化指标以外,感官性质是决定产品质量的一个重要因素。通过感官检验的方法,对不同热处理工艺生产的纯牛乳制品加以区分,根据实验工作的目的和要求,选择三点检验法和分类检验法相结合进行实验操作。结果表明,感官检验法可以用于区分不同热处理的纯牛乳制品,作为鉴别纯牛乳热处理方式的检测方法,感官检验法具有一定的参考价值。

Sensory test of food is a subjuct based on the physical and chemic analysis of food, including psychology, physiology and statistics. Sensory test was used to determine the heat treatment in pure milk products. The results showed that different heat treatment in pure milk can be determinated by sensory test, and as a measurement of heat treatment, sensory test has reference significance.