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Assessment of physico-chemical changes in UHT milk during storage at different temperatures

机译：不同温度储存期间UHT牛奶的物理化学变化的评估

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摘要

This research communication describes enzymatic and physico-chemical changes during storage of UHT milk. The UHT milk sample was stored at 5 and 30°C for 4 months and analyzed regularly at intervals of one month. During storage of UHT milk, there was a significant (P ＜ 0.001) increase in non-protein nitrogen, non-casein nitrogen, soluble calcium, soluble magnesium and proteolysis, while a significant (P ＜ 0.001) decrease in pH was observed. There was a slight change in the particle size and zeta potential of casein micelles. Changes were more pronounced in milk samples stored at 30°C than in those stored at 5°C. During storage, there occurred changes in pH, viscosity, salt balance and nitrogenous components which adversely affected quality. It was concluded that the proteolysis led to the acidification which had a destabilizing effect on the milk.
机译：该研究通信描述了在UHT牛奶储存期间的酶促和物理化学变化。将UHT乳汁样品在5和30℃下储存4个月，并定期分析为一个月。在UHT牛奶的储存期间，非蛋白质氮气，非酪蛋白氮气，可溶性钙，可溶性镁和蛋白水解的显着（P <0.001）增加，而观察到的pH值的显着（P <0.001）降低。酪蛋白胶束的粒度和Zeta电位略有变化。在储存在30℃的牛奶样品中比在5℃下储存的那些更明显的变化更加明显。在储存期间，发生了对质量不利影响的pH，粘度，盐平衡和含氮成分的变化。得出结论是，蛋白质溶解于酸化对牛奶产生不稳定的影响。

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  • 来源
    《Journal of dairy research》 |2020年第2期|243-247|共5页
  • 作者

    Suvartan Ranvir; Rajan Sharma; Kamal Gandhi; Bimlesh Mann;

  • 作者单位

    Dairy Chemistry Division National Dairy Research Institute Karnal Haryana India;

    Dairy Chemistry Division National Dairy Research Institute Karnal Haryana India;

    Dairy Chemistry Division National Dairy Research Institute Karnal Haryana India;

    Dairy Chemistry Division National Dairy Research Institute Karnal Haryana India;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    NCN; NPN; particle size; UHT milk; zeta potential;

    机译：NCN;NPN;粒径;牛奶;Zeta潜力;

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