China Dairy ›› 2025, Vol. 0 ›› Issue (3): 71-76.doi: 10.12377/1671-4393.25.03.12

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Effect of Different Bactericidal Temperatures on Pasteurized Milk Quality

ZHANG Jiawen, ZHANG Lianqin, LIU Yuyan, ZUO Cheng, WANG Rui, DIAO Yuhua*   

  1. Kunming Institute for Food and Drug Control,Yunnan Kunming 650000
  • Published:2025-03-31

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Abstract: [Objective] In the study of whey protein in milk,the effects of different bactericidal temperatures（72 ℃/15 s、75 ℃/15 s、80 ℃/15 s、85 ℃/15 s、90 ℃/15 s、95 ℃/15 s） on the content of lactoferrin,alpha-lactalbumin and beta-lactoglobulin in pasteurized milk were explored.[Method] Determination of three whey protein content changes by high performance liquid chromatography（HPLC）,the most suitable heat treatment process was evaluated by combining the total number of colonies, coliform group, and psychroophilic bacteria.[Result] With the increase of bactericidal temperature,the content of whey protein and microbial index gradually decreased,but 75 ℃/15 s could keep the content of active components such as lactoferrin,alpha-lactalbumin and beta-lactoglobulin at a relatively high level,respectively（66.77±0.34）mg/L、（1 679.89±1.95）mg/L、（5 844.96±49.03）mg/L,and the total number of bacterial colonies was only （104±8.49）CFU/mL,and the content of psychrophilus bacteria and coliform was not detected.[Conclusion] The bactericidal temperature has a great impact on whey protein,75 ℃/15 s can retain more whey protein components on the premise of ensuring the bacterial contamination as far as possible. The test results can provide theoretical guidance for the actual production process of pasteurized milk.

Key words: pasteurized milk, lactoferrin, alpha-lactalbumin, beta-lactoglobulin, high performance liquid chromatography, bacterial contamination

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