• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文学位 >A study of the frothing capacity of whole milk- 1. A market survey of conventional and organic milks, 2. the effect of clean in place (cip) cleaning solutions
【24h】

A study of the frothing capacity of whole milk- 1. A market survey of conventional and organic milks, 2. the effect of clean in place (cip) cleaning solutions

机译：全脂奶起泡能力的研究-1.传统奶和有机奶的市场调查； 2.原位清洗（cip）清洗溶液的影响

获取原文
获取原文并翻译 | 示例
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Gourmet coffee drink consumption is on the rise (NCAUSA 2013). With most of these coffee drinks including milk and/or milk foam, an emphasis on producing quality foam is of high importance. Recent complaints have been received on the failure of milk to foam to expectations of the coffee house (Randolph & Associates 2013). Identifying the source of this failure could enable the milk industry to provide higher foam quality milk to meet the growing needs of coffee houses. A two-part study on the frothing capacity of milk was carried out to investigate potential variations in the market place and to determine the effect of residual cleaning agents used on equipment in the dairy processing industry. For the first part of this study, five different brands of locally available whole bovine milk were compared for their ability to produce quality foam using steam injection from a commercial espresso coffee machine. The effects of common alkaline, acid, and defoaming cleaning products used in high-temperature short-time pasteurization processing plants in CIP (clean-in-place) cleaning method were evaluated in the second phase of this study. Five different brands of whole milk, two of these certified organic, were frothed using steam injection and evaluated based on three variables- steam froth value (SFV), foam volume (FV), and % dissipation. Each sample was frothed five times with three replications, using a different sell by date with each replication. Results for the market survey study indicate there were no differences in SFV, FV, or % dissipation in the brands used when compared to each other. However, when the data collected for organic milks were compared to the data from the conventional milks, there was a significance difference (p<0.05) between SFV, FV, and % dissipation. The organic milks produced lower quality foam as measured by all three variables. In the second part of this study whole milk was used with the addition of a cleaner solution, or water at an addition rate of 1% and 5% for the second phase. There were a total of 12 treatments and a control. The same three variables were analyzed in the cleaning solution study. This study comparing the cleaners to a control (no solution added) show that there were significant differences with the addition of water at 5%, alkaline at 1% and 5%, defoamer at 1% and 5%, alkaline+defoamer at 1% and 5%, and acid+defoamer at 1% and 5% (p<0.05) for SFV. The treatments of water at 1% addition and acid cleaner solution at 1% and at 5% addition rates were not significantly different for SFV. When comparing the rates within the solutions, the water solution and the alkaline+defoamer were significantly different (p0.05) in water at 1%, and both acid addition rates of 1% and 5% when compared to the control. For % dissipation, solutions that differed from the control (p<0.05) were alkaline+defoamer at 1% rate, water at 5%, and acid+defoamer at both 1% and 5% additions. Results from this study demonstrate that cleaning solutions that may end up in milk at abusive levels may be a source of poor frothing characteristics in whole milk.
机译：美食咖啡饮料的消费量正在上升（NCAUSA 2013）。对于大多数这样的咖啡饮料，包括牛奶和/或牛奶泡沫，重点是生产优质泡沫。最近收到的投诉是，牛奶无法起泡，无法达到咖啡屋的期望（Randolph＆Associates 2013）。查明这种故障的根源可以使牛奶业提供泡沫质量更高的牛奶，以满足咖啡馆日益增长的需求。对牛奶的起泡能力进行了分为两部分的研究，以调查市场上的潜在变化并确定乳制品加工业中使用的残留清洁剂对设备的影响。在本研究的第一部分中，比较了五个不同品牌的本地可用全脂牛奶在使用商用意式浓缩咖啡机注入蒸汽后产生优质泡沫的能力。在本研究的第二阶段，评估了在CIP（就地清洁）清洁方法中高温短时间巴氏灭菌处理工厂中使用的常见碱，酸和消泡清洁产品的效果。使用蒸汽注入法对五种不同品牌的全脂牛奶（其中两种经认证的有机奶）进行发泡，并根据三个变量进行评估-蒸汽泡沫值（SFV），泡沫体积（FV）和耗散百分比。每个样品用三个重复样进行五次发泡，每次重复使用不同的按日期出售。市场调查研究的结果表明，所使用的品牌彼此之间没有SFV，FV或散失百分比的差异。但是，将有机牛奶收集的数据与常规牛奶收集的数据进行比较时，SFV，FV和耗散百分比之间存在显着差异（p <0.05）。通过所有三个变量测量，有机奶产生的泡沫质量较低。在本研究的第二部分中，全脂牛奶在添加清洁剂溶液的情况下使用，或者在第二阶段中添加水的比例分别为1％和5％。总共有12种治疗和一个对照。在清洗溶液研究中分析了相同的三个变量。这项研究将清洁剂与对照品（未添加溶液）进行了比较，结果表明，添加5％的水，添加1％和5％的碱性，添加1％和5％的消泡剂，添加1％的碱性+消泡剂有显着差异分别为5％和5％，而SFV的酸+消泡剂分别为1％和5％（p <0.05）。对于SFV，添加1％的水和添加1％的酸清洁剂溶液以及添加5％的处理方法无显着差异。当比较溶液中的比例时，水溶液和碱性+消泡剂在水中的比例为1％时有显着差异（p0.05），与对照组相比，酸的添加率分别为1％和5％。对于耗散％，与对照（p ＜0.05）不同的溶液是1％的碱+消泡剂，5％的水和1％和5％的酸+消泡剂。这项研究的结果表明，可能最终以高水平摄入牛奶的清洁溶液可能是全脂牛奶起泡特性差的原因。

著录项

  • 作者

    Stancil, Sara Lane.;

  • 作者单位

    Clemson University.;

  • 授予单位 Clemson University.;
  • 学科 Food science.
  • 学位 M.S.
  • 年度 2013
  • 页码 64 p.
  • 总页数 64
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号