摘要： 采用利乐多功能巴氏杀菌机对生乳进行温度72 ℃、73 ℃、74 ℃、75 ℃、80 ℃的巴氏杀菌,研究了杀菌后样品的菌落总数、糠氨酸含量、过氧化物酶活性、乳铁蛋白含量等指标的变化。研究表明：72 ℃、73 ℃杀菌后,菌落总数无显著差异,而74 ℃、75 ℃、80 ℃有显著性下降;随着加热温度的升高,糠氨酸含量有显著性增加;过氧化物酶活性随着杀菌温度的升高而显著性下降,在80 ℃时仅为126 U/L; 72 ℃、73 ℃、74 ℃和75 ℃杀菌后,乳铁蛋白含量无显著性变化,而在80 ℃时有显著性下降。
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CN 11-4768/S
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主管：中华人民共和国农业农村部
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