一种用于减少储存牛奶中微生物脂肪分解的改良超高温处理方法。

A modified ultra high temperature treatment for reducing microbial lipolysis in stored milk.

作者信息

Bucky A R, Hayes P R, Robinson D S

出版信息

J Dairy Res. 1987 May;54(2):275-82. doi: 10.1017/s0022029900025413.

DOI:10.1017/s0022029900025413

Abstract

Cultures of Pseudomonas P46 grown in whole milk to contain approximately 2 X 10(7) or 1 X 10(8) viable cells ml-1 before ultra high temperature (UHT) treatment (140 degrees C for 5 s) demonstrated near linear increases in the concentration of short-chain free fatty acids (FFA) during storage at 20 degrees C. However with 5 X 10(6) cells ml-1 before UHT heat treatment there was no detectable increase in these FFA levels over a 6-month storage period. A novel heat treatment (140 degrees C for 5 s followed by 60 degrees C for 5 min) reduced the rate of production of volatile FFA to less than 10% of the rates achieved after the normal UHT treatment.

摘要

在全脂牛奶中培养的铜绿假单胞菌P46，在超高温（UHT）处理（140摄氏度，5秒）前含有约2×10⁷或1×10⁸个活细胞/毫升，在20摄氏度储存期间，短链游离脂肪酸（FFA）浓度呈近似线性增加。然而，在UHT热处理前含有5×10⁶个细胞/毫升时，在6个月的储存期内这些FFA水平没有可检测到的增加。一种新型热处理（140摄氏度，5秒，随后60摄氏度，5分钟）将挥发性FFA的产生速率降低至正常UHT处理后所达到速率的不到10%。