中国奶牛Issue(9)：42-47,6.DOI:10.19305/j.cnki.11-3009/s.2025.09.009
贮藏温度对鲜奶吧巴氏杀菌乳货架期及品质的影响
Effect of Storage Temperature on Shelf Life and Quality of Pasteurized Milk in Fresh Milk Bar
摘要
Abstract
Objective:To study the effects of storage temperature on shelf life and quality of pasteurized milk from a fresh milk bar with different production processes.Methods:Three different production processes(A:75℃,15s,homogenization;B:85℃,15s,homogenization;C:75℃,15s,unhomogenized)were used in a fresh milk bar in Kunming.Pasteurized milk A,B,and C were stored at 4℃,20℃,and 37℃,respectively.The changes in microbial indexes were determined periodically.Then,pasteurized milk A was taken as the study object.The changes of physical and chemical indexes under different storage conditions were determined periodically,and the detection results were analyzed at the 5%level.Results:The shelf life of pasteurized milk A and C was less than 3 days when stored at 4℃,but the total number of colonies in product A was significantly lower than that of product C,and the shelf life of pasteurized milk B was less than 7 days.Regarding the physicochemical indexes,the contents of protein and fat,as well as the pH,of product A showed a decreasing trend when stored at three temperatures for 1 to 7 days,while the acidity showed an overall increasing trend.The above four indexes showed significant differences at three storage temperatures(P<0.05).Conclusion:Low temperature storage can prolong the shelf life of products and maintain the stability of physical and chemical indexes to a certain extent.At the same time,the homogenization process can appropriately improve the killing effect on microorganisms in the product.关键词
巴氏杀菌乳/贮藏温度/货架期/理化指标/微生物指标/影响Key words
Pasteurized milk/Storage temperature/Shelf life/Physicochemical index/Microbial index/Influence分类
轻工纺织引用本文复制引用
刘羽晏,刁玉华,张联琴,左诚,王蕊,张加稳..贮藏温度对鲜奶吧巴氏杀菌乳货架期及品质的影响[J].中国奶牛,2025,(9):42-47,6.基金项目
2022年云南省市场监督管理局科技计划项目(2022YSJK12). （2022YSJK12）
