| 热处理对水牛乳稳定特性的影响 |
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| 引用本文： | 瓦云超,赵海晴,李仁芳,刘演景,伍云,谢秉锵,蒋欣荣,瞿恒贤,王琴,张奇波,于凡,任远庆,顾瑞霞. 热处理对水牛乳稳定特性的影响[J]. 乳业科学与技术, 2016, 39(3): 25-28. DOI: 10.15922/j.cnki.jdst.2016.03.006 |
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| 作者姓名： | 瓦云超 赵海晴 李仁芳 刘演景 伍云 谢秉锵 蒋欣荣 瞿恒贤 王琴 张奇波 于凡 任远庆 顾瑞霞 |
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| 作者单位： | 扬州大学食品科学与工程学院，江苏省乳品生物技术与安全控制重点实验室，江苏扬州 225127；皇氏集团股份有限公司,广西南宁,530000；新疆克拉玛依农牧科学技术研究所,新疆克拉玛依,834000 |
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| 基金项目： | 江苏高校优势学科建设工程项目；“十二五”国家科技支撑计划项目(2013BAD18B12)；江苏省科技支撑计划项目(BN2014080)；江苏省高校自然科学研究重大项目(12KJA550003) |
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| 摘 要： | 为比较不同热处理条件对水牛乳稳定性的影响，实验采用不同条件热处理后的pH缓冲容量、总溶解固体（total dissolved solids，TDS）、蛋白沉淀量及表观黏度等指标研究杂交高代水牛乳样品。结果表明：与未经处理的水牛乳样品相比，水牛乳经不同条件热处理后，其pH缓冲容量、TDS、蛋白沉淀量及表观黏度皆发生显著变化。其中水牛乳分别在经121℃/15 min和95℃/5 min处理后，其pH缓冲容量、TDS、蛋白沉淀量及表观黏度分别达到最大值和最小值。因此，认为在本实验研究范围内，水牛乳经121℃/15 min及95℃/5 min处理后，对其稳定性影响最大。
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| 关 键 词： | 水牛乳；热处理；稳定特性；pH缓冲容量；总溶解固体；蛋白沉淀量；表观黏度 |
Effect of Heat Treatment on Stability Characteristics of Buffalo Milk |
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| WA Yunchao,ZHAO Haiqing,LI Renfang,LIU Yanjing,WU Yun,XIE Bingqiang,JIANG Xinrong,QU Hengxian,WANG Qin,ZHANG Qibo,YU Fan,REN Yuanqing,GU Ruixia. Effect of Heat Treatment on Stability Characteristics of Buffalo Milk[J]. JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY, 2016, 39(3): 25-28. DOI: 10.15922/j.cnki.jdst.2016.03.006 |
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| Authors: | WA Yunchao ZHAO Haiqing LI Renfang LIU Yanjing WU Yun XIE Bingqiang JIANG Xinrong QU Hengxian WANG Qin ZHANG Qibo YU Fan REN Yuanqing GU Ruixia |
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| Affiliation: | (1. Key Laboratory for Dairy Biological Technology and Safety Control of Jiangsu Province, College of Food Science and Engineering,Yangzhou University, Yangzhou 225127, China; 2. Royal Group Co. Ltd., Nanning 530000, China;3. Agriculture and Animal Husbandry Science and Technology Research Institute, Karamay 834000, China) |
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| Abstract: | The objective of this study was to explore and compare the effect of different heat treatments on the stability ofbuffalo milk. For this purpose, milk samples were subjected to different heat treatments for the comparative determinationof pH buffer capacity, total dissolved solids (TDS) content, the amount of protein precipitation and apparent viscosity.The results showed that the pH buffering capacity, TDS, protein precipitation and apparent viscosity of buffalo milk weresignificantly changed after heat treatments. After treatment at 121 ℃ for 15 min, the pH buffering capacity, TDS, proteinprecipitation and apparent viscosity reached their maximum levels, while pH buffering capacity and TDS were minimizedafter treatment at 95 ℃ for 5 min. Therefore, it was concluded that the stability of buffalo milk was most affected bytreatments at 121℃ for 15 min and at 95 ℃ for 5 min in the experimental range investigated. |
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| Keywords: | buffalo milk heat treatments stability characteristics pH buffer capacity total dissolved solids protein precipitation apparent viscosity, |
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