不同脱冷温度对巴氏奶保存性能的影响

Effect on Preservation Performance of Different Temperatures for Pasteurized Milk out of Cold Chain

[目的]探讨不同脱冷温度对巴氏奶保存性能的影响,为巴氏奶的生产经营者及消费者提供更具实际意义参考。[方法]设置25℃、30℃和35℃三个不同的脱冷温度,每隔1 h检测样品酸度、pH值、口感和组织状态,直到变质为止,作为比较评估样品保存性能的客观指标。[结果]35℃条件下存放8 h,30℃下存放10 h,25℃条件下存放22 h的巴氏奶口感及其组织状态可接受。[结论]鉴于巴氏奶的特性,综合考量建议25℃条件下贮藏也不应超过6 h,并且食用前要彻底加热。

[Objective]To discuss the change in the quality of pasteurized milk when it is out of the cold chain and to provide a more practical reference for pasteurized milk producers and consumers.[Method]The samples were tested for acidity,pH value,taste and texture at 1 hour intervals at 25℃,30℃and 35℃until deterioration,as objective indicators for comparative assessment of the preservation performance.[Result]The taste and texture of pasteurized milk were determined to be satisfactory at 8 hours at 35℃,10 hours at 30℃and 22 hours at 25℃.[Conclusion]In light of pasteurized milk's properties,it is advised that storage at 25℃should not exceed 6 hours,and that it should be thoroughly heated before consumption.