关键词: 长保质期鲜奶, α-乳白蛋白, β-乳球蛋白

Abstract: [Objective] To study the changes of α-lactalbumin and β-lactoglobulin Contents in long-shelf-life fresh milk at different storage temperatures.[Method] 3 batches of long-shelf-life fresh milk were stored at 4 ℃ and 10 ℃ respectively,and the contents of α-lactalbumin and β-lactoglobulin were detected regularly.3 batches of long-shelf-life fresh milk were stored at 25 ℃ and 4 ℃ respectively for 18 days and then transferred to 25 ℃ for storage,and the sensory changes were observed regularly.[Result] The content of α-lactalbumin in 3 batches of long-shelf-life fresh milk fluctuated at 4 ℃ and 10 ℃,but there was no obvious changing trend.The content of β-lactoglobulin in 3 batches of long-shelf-life fresh milk generally showed an downward trend at 4 ℃ and 10 ℃. 3 batches of long-shelf-life fresh milk were stored at 25 ℃ for 24 hours without any sensory issues,but by 36 hours, they had clumped and were inedible. 3 batches of long-shelf-life fresh milk had normal sensory after being stored at 4 ℃ for 18 days,but they had clumped and were nedible after being stored at 25 ℃ for 36 hours.[Conclusion] After purchasing long-shelf-life fresh milk ,consumers should store it at low temperature. Once the storage temperature exceeds 25 ℃,it is recommended to finish drinking it within 24 hours.

Key words: long-shelf-life fresh milk, α-lactalbumin, β-lactoglobulin