China Dairy ›› 2021, Vol. 0 ›› Issue (5): 91-99.doi: 10.12377/1671-4393.21.05.19

• DAIRY INDUSTRY • Previous Articles     Next Articles

Analysis and Comparison of Heat Treatment Process of Milk

GUO Liya1, DU Bingyao2, ZHAO Guangying3, ZHANG Yangdong2, ZHANG Wei1, BAI Yueyu1, ZHANG Xiaojian1   

  1. 1Henan Institute of Science and Technology, Xinxiang 453003;
    2Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193;
    3Huahuaniu Dairy Group of Henan, Zhengzhou 450000
  • Online:2021-05-25 Published:2021-06-07

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Abstract: The core value of milk lies in its function of human health.The heat treatment technology of milk is the most important in the dairy products processing system,and to realize the core value of milk we need to match the heat treatment process,as different heat treatment process lead to different dairy products.In this paper, the process of heat treatment of milk is discussed, the stability theory of milk protein system is expounded,yet the main heat treatment methods such as thermization,pasteurization, high temperature sterilization are compared,and also analyzes the two-dimensional graph of pasteurization and high-temperature sterilization heat treatment process,and puts forward the principle of heat treatment process selection based on the core value of milk.It reveals the significance of scientific understanding and rational application of milk heat treatment process,and guides practical technical operation so as to benefit more consumers and practice and serve the healthy development strategy of China.

Key words: milk, heat treatment, change, analysis

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