China Dairy ›› 2022, Vol. 0 ›› Issue (2): 75-80.doi: 10.12377/1671-4393.22.02.13

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Study on the Stability of Different Commercially Available Low-temperature Pasteurized Milk

HUANG juan1,2, HUANG Yanyan3   

  1. 1Guangdong Yantang Dairy Co.Ltd,Guangzhou Guangdong 511356;
    2South China University of Technology,Guangzhou Guangdong 510640;
    3Shool of Food Science and Engineering,Foshan University,Foshan Guangdong 528225
  • Online:2022-02-25 Published:2022-03-04

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Abstract: With the occurrence of bad fat wall hanging of pasteurized milk in commercially available PET bottles,the stability of pasteurized milk with different manufacturers,different packaging forms,different sterilization temperatures and different milk fat ratios on the market was investigated in this paper. The results showed that the factors affecting the stability of the product were：fat content,storage time,storage temperature,product particle size,sterilization temperature. Among them,the freshness of the product had the greatest influence,and the representative factors were the storage time and storage temperature,followed by the fat content product particle size and sterilization temperature. Conclusion：although modern processing methods can prolong the shelf life,fat floating still brought bad sensory experience to consumers. In the future,efforts should be made to control the temperature of product terminals,shorten the shelf life of low-temperature pasteurized milk,and standardize the fat content of products to improve the overall sensory quality of pasteurized milk.

Key words: pasteurized milk, stability, homogenization effect, processing technology

CLC Number: 

  • TS201.1
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