生乳及乳制品中苯甲酸含量变化研究

Study on the Changes of the Content of Benzoic Acid in Raw Milk and Dairy Products

为了解生乳中内源性苯甲酸在储存和加工过程中的含量变化,本文检测不同乳制品从原料、半成品到成品、生乳在储存过程中的苯甲酸含量并对比分析,明确了生乳、乳制品中苯甲酸含量随储存时间的变化趋势,结果表明生乳中苯甲酸含量在储存过程中呈上升趋势;发酵乳中苯甲酸含量在生产加工发酵环节出现增加的趋势,保质期内无明显波动;巴氏杀菌乳、灭菌乳、调制乳在生产加工环节和保质期内苯甲酸含量较稳定。

To raw milk in endogenous change content of benzoic acid in the process of storage and processing, this paper detect different dairy products from raw materials, semi-finished products to finished products, raw milk in the content of benzoic acid in the process of storage and comparative analysis, has been clear about the benzoic acid content in raw milk, dairy products, with the change trend of storage time, the results show that acid content in raw milk is on the rise in the process of storage; Content of benzoic acid in fermented milk fermentation in the production processing chain appears increasing trend, warranty period without obvious fluctuation; Pasteurized milk, sterilized milk, milk modulation in production and processing link and warranty period of benzoic acid content is relatively stable.