Elliott Anthony J, Datta Nivedita, Amenu Boka, Deeth Hilton C
Australian Dairy Industry Centre for UHT Processing, School of Land and Food Sciences, University of Queensland, ST LUCIA, QLD 4072, Australia.
J Dairy Res. 2005 Nov;72(4):442-6. doi: 10.1017/S002202990500138X.
The properties of commercial directly and indirectly heated UHT milks, both after heating and during storage at room temperature for 24 weeks, were studied. Thermally induced changes were examined by changes in lactulose, furosine and acid-soluble whey proteins. The results confirmed previous reports that directly heated UHT milks suffer less heat damage than indirectly heated milk. During storage, furosine increased and bovine serum albumin in directly heat-treated milks decreased significantly. The changes in lactulose, alpha-lactalbumin and beta-lactoglobulin were not statistically significant. The data suggest that heat treatment indicators should be measured as soon as possible after processing to avoid any misinterpretations of the intensity of the heat treatment.
研究了市售直接加热和间接加热超高温灭菌乳在加热后以及在室温下储存24周期间的特性。通过乳果糖、糠氨酸和酸溶性乳清蛋白的变化来检测热诱导变化。结果证实了先前的报道，即直接加热的超高温灭菌乳比间接加热的牛奶遭受的热损伤更小。在储存期间，糠氨酸增加，直接热处理乳中的牛血清白蛋白显著减少。乳果糖、α-乳白蛋白和β-乳球蛋白的变化无统计学意义。数据表明，热处理指标应在加工后尽快测量，以避免对热处理强度产生任何误解。
