热处理与非热处理对牛乳中活性物质影响的研究进展

Research Progress on the Effects of Heat Treatment and Non-heat Treatment on Active Substances in Milk

热加工与非热加工均可有效杀灭生牛乳中的各种致病微生物,但是不同的加工方式对牛乳中活性物质影响不同,牛乳中的活性物质有乳果糖、糠氨酸、α-乳白蛋白、β-乳球蛋白,乳铁蛋白、乳过氧化物酶、免疫球蛋白等,对热处理方式较敏感,均可作为热敏性指标,在一定程度上体现乳品加工强度和品质,但牛奶热敏性指标的评价体系需要进一步的补充与完善。本文对牛乳的热加工条件、牛乳在受热情况下的理化变化,牛乳的非热加工处理后的理化变化以及相应的热敏感成分的变化进行综述,供同业参考。

Both heat treatment processing and non-heat treatment processing can effectively kill various pathogenic microorganisms in raw milk,but different processing methods have different effects on the active substances in milk.Protein,β-lactoglobulin,lactoferrin,lactoperoxidase,immunoglobulin etc.are sensitive to heat treatment methods and can be used as heat-sensitive indicators,reflecting the processing strength and quality of dairy products to a certain extent.However the evaluation system of milk heat-sensitive indicators need to be further supplemented and improved.In this paper,the thermal processing conditions of milk,the physical and chemical changes of milk under heat treatment,the physical and chemical changes of milk after non-thermal processing,and the changes of the corresponding heat-sensitive components were reviewed for the reference of the industry.