[Objective] The effects of different storage temperature on lactulose contents in super pasteurized milk and UHT milk were studied. [Methods] Super pasteurized milk and UHT milk were stored at 4 ℃,25 ℃ and 50 ℃ respectively,and the content of lactulose in super pasteurized milk and UHT milk was detected regularly. [Results] When stored at 4 ℃,25 ℃ and 50 ℃,the lactulose content of super pasteurized milk and UHT milk showed an increasing trend,and the lactulose content of UHT milk was significantly higher than that of super pasteurized milk. [Conclusion] After being stored at 50 ℃ for 48 h,the lactulose content of super pasteurized milk and UHT milk increased rapidly,which was not conducive to the maintenance of milk nutrients.
CHEN Weiwei, YOU Hong, SUN Zhongxiao, AN Meiling, YANG Yingchun, LI Fuzan, LUO Xiaohong
. Effects of Different Storage Temperature on Lactulose Concents in Super Pasteurized Milk and UHT Milk[J]. China Dairy, 2024
, 0(12)
: 113
-116
.
DOI: 10.12377/1671-4393.24.12.20
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