[目的]研究不同储存温度下长保质期鲜奶中α-乳白蛋白、β-乳球蛋白含量变化。[方法]将3 批次长保质期鲜奶分别在4 ℃、10 ℃储存,定期检测α-乳白蛋白、β-乳球蛋白含量。将3 批次长保质期鲜奶分别在25 ℃、4 ℃储存18 天后转25 ℃储存,定期观察感官变化。[结果]3 批次长保质期鲜奶中α-乳白蛋白含量在4 ℃、10 ℃储存温度下虽有波动但无明显变化趋势;3 批次长保质期鲜奶中β-乳球蛋白含量在4 ℃、10 ℃储存温度下总体呈下降趋势;3 批次长保质期鲜奶在25 ℃储存温度下24 h内感官正常,但到36 h已经结块、不可食用;3 批次长保质期鲜奶4 ℃储存18 天内感官正常,但转25 ℃储存36 h已结块、不可食用。[结论]消费者在购买长保质期鲜奶后需低温储存,一旦储存温度超过25 ℃,建议在24 h内饮用完毕。

[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.