中国乳业Issue(12)：113-116,4.DOI:10.12377/1671-4393.24.12.20
不同储存温度对超巴奶、UHT奶中乳果糖含量的影响
Effects of Different Storage Temperature on Lactulose Concents in Super Pasteurized Milk and UHT Milk
摘要
Abstract
[Objective]The effects of different storage temperature on lactulose contents in super pasteurized milk and UHT milk were studied.[Methods]Super pasteurized milk and UHT milk were stored at 4 ℃,25 ℃ and 50 ℃ respectively,and the content of lactulose in super pasteurized milk and UHT milk was detected regularly.[Results]When stored at 4 ℃,25 ℃ and 50 ℃,the lactulose content of super pasteurized milk and UHT milk showed an increasing trend,and the lactulose content of UHT milk was significantly higher than that of super pasteurized milk.[Conclusion]After being stored at 50 ℃ for 48 h,the lactulose content of super pasteurized milk and UHT milk increased rapidly,which was not conducive to the maintenance of milk nutrients.关键词
超巴奶/UHT奶/乳果糖/温度/含量Key words
super pasteurized milk/UHT milk/lactulose/temperature/concent引用本文复制引用
陈维维,尤宏,孙中校,安美玲,杨迎春,李福赞,罗晓红..不同储存温度对超巴奶、UHT奶中乳果糖含量的影响[J].中国乳业,2024,(12):113-116,4.基金项目
新疆兵团第十二师重点领域科技攻关项目(SRS2022007) （SRS2022007）
新疆维吾尔自治区奶产业技术体系资助(XJARS-11) （XJARS-11）
