Use of Microfiltration to Improve Quality and Shelf Life of Ultra-High Temperature Milk

文献类型： 外文期刊

第一作者： Zhang, Shuwen

作者： Zhang, Shuwen;Liu, Lu;Pang, Xiaoyang;Lu, Jing;Kong, Fanpi;Lv, Jiaping

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期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）

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收录情况： SCI

摘要： The main objectives of this research were to evaluate the efficacy of microfiltration in extending the shelf life and improving the quality of ultra-high temperature (UHT) milk. Results showed that in high somatic cell counts (SCC) and low SCC raw milk, microfiltration resulted in an average 3.56 and 3.57 log reduction of total bacterial counts, and 1.52x10(6) and 2.10x10(5) to <1.00x10(3) of SCC, respectively. Microfiltered UHT milk had higher pH values and lower titratable acidity compared to nonmicrofiltered UHT control milk during storage. After 112 days and 63 days of storage, there were significant differences of noncasein nitrogen/total nitrogen between the microfiltered UHT milk and nonmicrofiltered UHT control milk in high SCC and low SCC milk (P<0.05). Particle size distribution in microfiltered UHT milk followed monodisperse distribution during storage. The shelf life of microfiltered UHT milk made by low SCC and high SCC raw milk were effectively extended by 21 and 63 days.

分类号： TS205

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