【摘 要】
：
为了提高UHT超高温灭菌乳的品质,利用孔径为1.4μm的纤维管状陶瓷膜对体细胞数量高低不同的2组原料乳进行微滤除菌,得到4组牛乳,分别为:低体细胞原料乳、低体细胞微滤乳、高
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为了提高UHT超高温灭菌乳的品质,利用孔径为1.4μm的纤维管状陶瓷膜对体细胞数量高低不同的2组原料乳进行微滤除菌,得到4组牛乳,分别为:低体细胞原料乳、低体细胞微滤乳、高体细胞原料乳和高体细胞微滤乳.然后对4组牛乳进行UHT灭菌处理,得到4种UHT乳,将其置于37℃下进行贮藏试验,通过试验对比了微滤和不微滤对于UHT乳品质的影响.结果表明:2组原料乳经UHT处理,纤溶酶活性分别残留了4.1％和3.28％,而在“微滤+UHT”的工艺组合下,乳中的纤溶酶活性未检出.与不微滤的2种UHT乳相比,2种微滤UHT乳在贮藏期间的非酪蛋白氮、pH值、酸度、脂肪球粒径等指标值的变化更小,其品质保持更好.相对低体细胞牛乳而言,微滤除菌对高体细胞牛乳所制备的UHT乳的品质改善作用更为明显.研究结果为利用高体细胞牛乳生产优质UHT乳提供参考.
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