[目的]探讨乳品加工过程中搅拌工序对牛奶溶解氧含量的影响。[方法]乳品加工过程中牛奶溶解氧含量会直接影响成品乳品质,罐内不同液位及搅拌速度可能导致牛奶溶解氧含量存在差异。本研究以原奶储存罐和待装罐的高、中、低液位牛奶样本为研究对象,测定并对比分析不同搅拌速率下样本中的溶解氧含量。[结果]在牛奶储存过程中,若保持转速恒定,原奶储存罐高液位牛奶溶解氧含量为（8.74±0.18）ppm,中液位为（9.10±0.13）ppm,低液位为（9.55±0.42）ppm,溶解氧含量随液位降低而显著升高;若转速随液位降低而降低,待装罐高液位为（8.81±0.11）ppm,中液位为（8.80±0.17）ppm,低液位为（8.79±0.13）ppm,溶解氧含量随液位降低无显著变化。[结论]本试验数据可为乳品降低溶解氧含量的优化生产提供理论依据和实践指导。

[Objective] To investigate the effect of stirring process in dairy product processing on the dissolved oxygen content of milk. [Method] During the dairy processing,the dissolved oxygen content of milk directly affects the quality of the final product. Different liquid levels and stirring speeds in the tanks may result in variations in the dissolved oxygen content. This study focused on milk samples from the high,medium,and low liquid levels of the raw milk storage tank and the filling buffer tank,and measured and compared the dissolved oxygen content in the sample under different stirring rates. [Result] During milk storage,if the rotational speed remains constant in the raw milk storage tank,the dissolved oxygen content of milk at the high liquid level is（8.74±0.18）ppm,at the medium liquid level is（9.10±0.13）ppm,and at the low liquid level is（9.55±0.42）ppm. The dissolved oxygen content significantly increases as the liquid level decreases;if the rotational speed decreases as the liquid level decreases in the filling buffer tank,the dissolved oxygen content at the high liquid level is（8.81±0.11）ppm,at the medium liquid level is（8.80±0.17）ppm,and at the low liquid level is（8.79±0.13）ppm. There is no significant change in the dissolved oxygen content as the liquid level decreases. [Conclusion] The data from this experiment can provide a theoretical foundations and practical guidance for optimizing the production of dairy products to reduce dissolved oxygen content.