冷应激对原料乳组分及超高温灭菌乳存储期理化变化的影响

Effect of cold stress on the composition of raw milk and its ultra-high temperature sterilized milk

温度是影响牛乳品质的重要应激因素,包括热应激和冷应激,在我国北方尤其是高寒地区冷应激对牛乳品质会产生一定影响。文章研究了冷应激对原料乳品质的影响及加工成超高温灭菌乳在储存期间的物理化学变化。结果表明,冷应激原料乳脂肪含量偏高、脂肪球更大,而总蛋白含量较低,α一乳白蛋白含量更高,在超高温灭菌乳储存期间更容易发生脂肪聚集。研究为实际生产中奶牛冷应激的合理控制与提高加工产品稳定性提供理论参考。

Temperature is an important stress factor affecting the quality of raw milk,including heat stress and cold stress.Among them,cold stress has a certain impact on the living environment of cattle in northern China,especially in high-altitude regions,and its impact on milk quality.Therefore,this article studied the effect of cold stress on the quality of raw milk and the physical and chemical changes during storage when processed into ultra-high temperature sterilized milk.The results showed that the cold stress raw material milk had a higher fat content and larger fat globules,while the total protein content was lower and theα-lactalbumin content was higher.During the storage of ultra-high temperature sterilized milk,fat aggregation was more likely to occur.This study provides reference and inspiration for the rational control of cold stress in dairy cows and the stability of processed products in practical production.