乳业科学与技术2011，Vol.34Issue(3)：114-117,4.
UHT乳生产工艺及其在贮藏期间理化性质的变化
The Physical-chemical Change of UHT Milk During the Production Process and Storage
闫志国1
作者信息
- 1. 内蒙古伊利实业集团股份有限公司液态奶事业部,内蒙古呼和浩特010080
- 折叠
摘要
Abstract
This paper researched the production process of UHT milk and at room temperature conditions,UHT milk acidity,viscosity,protein hydrolysis degree,the fat floating degree and alcohol stability of the change with storage time.The results showed that acidity,protein hydrolysis degree and the fat floating degree along with increased storage time,viscosity is decreased and then on the rise,alcohol stability with storage time gradually decreased.关键词
UHT乳/生产工艺/贮藏Key words
UHT milk/production process/storage分类
轻工纺织引用本文复制引用
闫志国..UHT乳生产工艺及其在贮藏期间理化性质的变化[J].乳业科学与技术,2011,34(3):114-117,4.
