Nie Xuemei, Dong Xuyang, Xu Xiuli, Zhang Feng
Chinese Academy of Inspection and Quarantine, Institute of Food Safety, Beijing 100176, China.
Shaanxi University of Science and Technology, Xi'an 710021, China.
Se Pu. 2019 Oct 8;37(10):1084-1089. doi: 10.3724/SP.J.1123.2019.03010.
The trade volume of imported dairy products is increasing with the increase of per capita consumption of dairy products, thus it is the great significant thing to control the quality of dairy products from other countries. The investigation finds that the proline content of imported liquid milk ultra high temperature instantaneous sterilization (UHT) milk (commonly known as normal temperature milk) is significantly higher than that of domestic UHT milk, that a risk of overheating and adding reconstituted milk exists for the imported UHT milk. Although it is currently unable to regulate the source and processing technology of imported dairy products, some certain indicators that reflect the process conditions are often used to monitor the quality of dairy products in the field of heat treatment process control of dairy products. Proline is produced during the processing of dairy products and is a marker that reflects the processing conditions. This paper briefly describes the research status of nine markers used to evaluate in the processing of dairy products at home and abroad, with the aim of providing a theoretical basis for improving the regulatory system for the processing of dairy products in China, and to protect consumer rights.
随着人均乳制品消费量的增加，进口乳制品贸易量不断上升，因此把控来自其他国家的乳制品质量是非常重要的事情。调查发现，进口液态奶超高温瞬时灭菌（UHT）乳（俗称常温奶）的脯氨酸含量显著高于国产UHT乳，进口UHT乳存在过热及添加复原乳的风险。虽然目前无法对进口乳制品的奶源及加工工艺进行监管，但在乳制品热处理过程控制领域，常利用一些反映加工条件的特定指标来监测乳制品质量。脯氨酸是在乳制品加工过程中产生的，是反映加工条件的一个标志物。本文简要介绍了国内外用于评估乳制品加工过程的9种标志物的研究现状，旨在为完善我国乳制品加工监管体系、保护消费者权益提供理论依据。
