摘要
3组分别经过10,20和30MPa均质处理的超高温(Ultra Head Treated,UHT)灭菌乳,在25℃条件下储藏6个月(180 d);通过测定均质后粒径的大小,以及在储藏期内UHT奶上、中、下不同部位的脂肪质量分数及脂肪上浮高度。结果表明,均质压力越高,脂肪球直径越小,上层脂肪质量分数越低、脂肪上浮高度越低;均质压力越高,UHT奶稳定性越好。
Three groups of Ultra Head Treated （UHT） milk homogenized under the pressures of 10, 20, and 30MP were stored at 25 ℃ for 6 months （180 days）. Particle size was analyzed after homogenisation. Fat contents of different parts of the containers, and creaming were detected during the storage. Smaller fat globle size and less creaming were observed in the milk treated by higher pressure. The stability of UHT milk was improved remarkably by higher pressrure of homogenization.
出处
《中国乳品工业》
CAS
北大核心
2009年第2期33-35,共3页
China Dairy Industry
基金
“十一五”国家科技支撑计划项目(2006BA04A07-04 2006BA04A10-7)
关键词
脂肪上浮
UHT
均质
粒径
creaming
UHT
homogenization
particle size
