摘要
热处理是乳加工过程中的关键操作单元,是乳及其制品质量安全的关键因素,但同时也改变了乳的一些基本理化特征。本文探讨了热处理对酪蛋白、乳清蛋白、脂肪以及其中酶的影响,分析了热处理中各营养素因子变化的机制,提出进一步优化完善乳制品的生产工艺将是现在和将来乳制品生产的一项长期研发任务。
Thermal processing is a key unit operation during milk production, affecting the quality and safety of milk and its products, however it will cause some changes on physicochemical properties of milk. The aim of this study was to explore the effect of thermal processing on casein, whey proteins, fat and its enzymes, and the mechanism of the change of different nutrients during thermal processing was also investigated. Further optimization and improvement of dairy production technology to protect dairy and its products quality will be a long-term task of research and development at present and in the future.
作者
陈晓欣
张晓瑞
林清
李林强
CHEN Xiao-xin;ZHANG Xiao-rui;LIN Qing;LI Lin-qiang(College of Food Engineering and Nutritional Science , Shaanxi Normal University,Xi'an, Shaanxi 710119;College of Animal Science and Technology , Northwest A&F University ,Yang ling , Shaanxi 712100)
出处
《中国牛业科学》
2018年第6期82-84,共3页
China Cattle Science
基金
陕西省重点研发计划项目(2016NY-212
2017NY-060
2018ZDXM-NY-094)
关键词
牛乳
羊乳
热处理
理化性状
cow milk
goat milk
thermal processing
physicochemical properties
