China Dairy ›› 2022, Vol. 0 ›› Issue (2): 70-74.doi: 10.12377/1671-4393.22.02.12

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Effects of HTST Treatment on Heat Sensitive & Bioactive Substance in Premium Pasteurized Milk

PAN Yongsheng   

  1. Fujiang Changfu Dairy Co. Ltd.,Nanping Fujian 353000
  • Online:2022-02-25 Published:2022-03-04

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Abstract: The super grade A+ raw milk of a dairy enterprise in Southeast China was selected and pasteurized at different temperatures 74 ℃、75 ℃、76 ℃、77 ℃、78 ℃、79 ˚C and 80 ℃ （holding time is 15 s）to detect the content of heat sensitive substances such as furosine,alkaline phosphatase,milk peroxidase and bioactive substances such as Immunoglobulin,lactoferrin,ɑ-lactalbumin,β-lactoglobulin. The results showed that the quality of bioactive substance in milk between the conditions of 74˚C and 75 ℃ changed a little,when the sterilization temperature changed from 76˚C to 80˚C with the increase of sterilization temperature,the active components in milk decreased sharply. Through comprehensive analysis,it is recommended to adopt the temperature and time combination of 75˚C/15s for the production of premium pasteurized milk,to provide reference for the selection of production parameters of similar products in diary industry.

Key words: pasteurization, temperature, premium milk, heat sensitive substance, bioactive substance

CLC Number: 

  • TS252.5
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