Chen Biye, Grandison Alistair S, Lewis Michael J
Department of Food and Nutritional Sciences, University of Reading, Whiteknights, PO Box 226, Reading RG6 6AP, UK.
Department of Food and Nutritional Sciences, University of Reading, Whiteknights, PO Box 226, Reading RG6 6AP, UK.
Food Chem. 2015 Aug 15;181:227-34. doi: 10.1016/j.foodchem.2015.02.072. Epub 2015 Feb 20.
Heat stability was evaluated in bulk raw milk, collected throughout the year and subjected to ultra-high temperature (UHT) or in-container sterilisation, with and without added calcium chloride (2mM), disodium hydrogen phosphate (DSHP, 10mM) and trisodium citrate (TSC, 10mM). More sediment was observed following in-container sterilisation (0.24%) compared with UHT (0.19%). Adding CaCl2 made the milk more unstable to UHT than to in-container sterilisation, while adding DSHP and TSC made the milk more unstable during in-container sterilisation than to UHT processing, although TSC addition increased the sediment formed by UHT processing. Better heat stability was observed in autumn and winter than in spring and summer following UHT. However, following in-container sterilisation, samples with added stabilising salts showed significantly improved heat stability in autumn, whereas with added CaCl2, the best heat stability was observed in spring. No correlation was found between urea and heat stability.
对全年收集的散装原料乳进行热稳定性评估，这些原料乳经过超高温（UHT）或罐内灭菌处理，添加或不添加氯化钙（2mM）、磷酸氢二钠（DSHP，10mM）和柠檬酸三钠（TSC，10mM）。与UHT（0.19%）相比，罐内灭菌后观察到更多的沉淀物（0.24%）。添加CaCl2使牛奶对UHT的稳定性低于对罐内灭菌的稳定性，而添加DSHP和TSC使牛奶在罐内灭菌过程中比UHT处理更不稳定，尽管添加TSC增加了UHT处理形成的沉淀物。UHT处理后，秋季和冬季的热稳定性优于春季和夏季。然而，罐内灭菌后，添加稳定盐的样品在秋季的热稳定性显著提高，而添加CaCl2时，春季的热稳定性最佳。未发现尿素与热稳定性之间存在相关性。
