All About Acid

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All About Acid

机译：关于酸的一切

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From yogurt to buttermilk and Cheddar to ricotta cheeses, a key step in the manufacture of these very different dairy foods is lowering pH though the development or addition of acid. Acid has many functions in dairy foods. "First, acids have a major role in protecting dairy foods against spoilage and growth of pathogenic organisms. This is especially true in yogurt, buttermilk, sour cream and other products at or below pH 4.6. They also play a role in products with higher pH, such as cheese," says Dave McCoy, principal scientist, Chr. Hansen Inc., Milwaukee, Wis. Acid not only ensures food safety, it assists in preservation, thus extending the shelflife of fluid milk, a food that rapidly spoils if let untreated. "As the pH of the product drops, theability of spoilage and pathogenic organisms to grow and produce toxins decreases," adds McCoy.

机译：从酸奶到酪乳，从切达乳酪到乳清干酪，制造这些截然不同的乳制品的关键一步是通过开发或添加酸来降低pH值。酸在乳制品中具有许多功能。 “首先，酸在保护乳制品免受变质和致病性微生物生长方面起着重要作用。尤其是在酸奶酪，酪乳，酸奶油和其他pH值为4.6或更低的产品中尤其如此。它们在pH较高的产品中也起着重要的作用。例如奶酪。” Chr首席科学家Dave McCoy说。威斯康星州密尔沃基市的汉森公司（Hansen Inc.）酸不仅可以确保食品安全，而且还有助于保存，从而延长了液态奶的货架寿命，这种液态奶如果不加处理就会迅速变质。 McCoy补充说：“随着产品的pH值下降，腐败和致病生物生长和产生毒素的能力下降。”

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《Dairy foods》 |2005年第1期|p.52-535660|共4页
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中图分类乳品加工工业;
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5. Persistence and fate of acidic hydrocarbons in aquatic environments: Naphthenic acids and resin acids. [D] . McMartin, Dena Wynn. 2004

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All About Acid

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