酶法奶类香精的研制及其应用

１前言乳及乳制品（这里指的是牛乳）在人们心目中占有重要的地位。这不仅因其具有较高的营养价值，更重要的是乳品的口味与香气十分令人喜爱。可惜，乳品加工过程中香气难免逃逸损失，遭受破坏。非乳制品中人造奶油、豆奶、冰淇淋、雪糕中牛奶香味需要补充，因此奶香加香...     

乳与乳制品加工中的二次灭菌工艺

乳与乳制品加工中的二次灭菌工艺陶长泉，焦建亮（浙江瑞安百好乳品厂）（山西洪洞县乳品厂）前言为了提高乳与乳制品质量，延长其货架寿命，当今世界各国普遍采用两种方法，其一是采用超高温灭菌（ＵＨＴ），配以无菌灌装，产品保质期不低于六个月。其二是采用二次灭菌工...     

气相色谱法测定乳制品中共轭亚油酸的含量

共轭亚油酸（CLA）作为一种新型的功能性脂肪酸，其主要存在于瘤胃动物的乳和肉的脂肪中。CLA在乳制品中的含量受加工方式、贮藏等多种因素的影响。本文采用毛细管气相色谱法分析不同加工方法的各种乳制品中共轭亚油酸的含量，结果发现经发酵加工的乳制品中共轭亚油酸的含量明显高于未加工的原料乳，被测乳制品中以9c，11t结构的CLA含量为主，加工后的乳制品其反式CLA的含量都有所增加。     

中国传统乳制品中乳杆菌的益生菌潜力评估

目的：评估从中国传统乳制品中分离出的9株乳杆菌的功能及其益生菌潜力。 方法：从中国传统乳制品中分离纯化得到乳杆菌菌株，测试了它们的益生菌潜力，如溶血活性和抗氧化活性等。 结果：所有分离的乳杆菌均可耐受低pH值（pH 2.0、2.5和3.0）和高胆盐条件（0.3％，0.5％和1％）。 测试了分离的乳杆菌对10种抗生素的敏感性，结果表明，所有分离株对万古霉素均没有抗性，另一方面，大多数分离株对青霉素，氨苄青霉素，链霉素和四环素具有抗性。 所有乳杆菌对HT-29细胞具有优异的粘附能力，其值介于10.4％-39.0％之间，并且对DPPH自由基（清除率50.4％-80.4％）和超氧阴离子自由基具有出色的抗氧化活性（清除率17.5％-44.4％）。 另外，所有分离的乳杆菌均可以极大降低胆固醇含量（19.1-65.8 μg / mL），且没有任何溶血性。结论：从中国乳制品中分离出的乳杆菌具有作为各种产品中益生菌的潜力。     

对乳制品中脂肪酸组成的观察结果

对乳制品中脂肪酸组成的观察结果Ａ．ＬＯＭＡＳＣＯＬＯ１．引言已经有很多科学家对含有４至１８个吸原子的牛乳、绵羊乳和山羊乳的脂肪酸组成进行了研究（１）。本报告中报告的是Ｃ５至Ｃ２５的脂肪酸组成在牛乳、绵乳和山乳中，及在罗查福特干酷（Ｒｏｎｕｅｌｏｒｔｃ...     

中国乳制品加工与消费回顾

随着我国国民经济的不断发展,居民生活水平日益提高,家庭的膳食结构得到普遍改善,居民乳制品的消费量呈明显上升趋势,乳制品加工水平也不断提升。本文对我国乳制品加工和消费情况进行了回顾,阐述了乳制品产量、乳企运营、人均奶类消费和生鲜乳价格变动等的发展情况。     

原料乳中抗生素的控制与分析

原料乳的安全问题是国内乳品行业面临的共同难题,其中药物残留．特别是抗生素残留是原料乳中存在的安全问题之一。原料乳中抗生素残留物不仅影响乳制品加工（如严重干扰发酵乳制品的生产,影响干酪、黄油、发酵乳的起酵和后期风味的形成）,而且长期服用含低剂量抗生素残留的乳制品,会危害人体健康。因此,应采取一定的措施,防止含抗生素的原料乳进入后续加工过程。     

酶联免疫吸附法(ELISA)在乳制品检测中的应用

简单介绍了酶联免疫吸附法（ＥＬＩＳＡ）,并且就其在乳制品检测中的应用进行了较详细的评述,主要包括ＥＬＩＳＡ用于乳制品中的免疫球蛋白、乳铁蛋白和其他成分的测定。     

影响乳制品中共轭亚油酸(CLA)含量的因素

概述了共轭亚油（CLA）的形成方式、影响乳制品中CLA含量的因素及如何提高乳中CLA含量的方法。动物的种类、饲料的成分、喂养方式、季节等对原料乳产生的影响．以及加工方法、贮存条件、发酵菌种等对乳制品中CLA的含量的影响。     

乳制品工业“八五”回顾及“九五”发展思路

乳制品工业“八五”回顾及“九五”发展思路中国乳制品工业协会理事长宋昆冈一、“八五”回顾乳制品工业是新中国成立后逐渐发展起来的一个新兴食品行业．特别是改革开放以来，我国乳制品工业得到了长足发展，产量、质量、品种都有了较大幅度的提高，乳及乳制品供应紧张的...     

Effect of Imitation or Filled Dairy Products

United States consumers are eating more fat than ever, but they are eating less animal fat. Per capita consumption of animal fat dropped 34% since 1960, and vegetable fat consumption increased by 77%. The shift to imitation dairy products is reflected in dairy product surpluses and resulting downward pressure on dairy product prices.The imitation product that threatens the dairy industry most is imitation cheese. The 205 million pounds of imitation cheese marketed in 1984 was 44% of US Department of Agriculture price support purchases of cheese.Average retail prices for various types of imitation cheese are 16 to 32% lower than natural cheese prices; pizza with imitation cheese averages 14% less in price than natural cheese pizza of the same brand. Imitation cheese takes up 16% of the shredded cheese shelf space, 2% of the unshredded and process cheese shelf space, and pizza made with imitation cheese has gained more than half the pizza shelf space in the United States.The following strategies are recommended to counter the imitation problem: 1) reduce price advantage of imported casein through negotations with the European Economic Community to reduce export subsidies: 2) work for clearer, more prominent labeling of imitation dairy products; 3) put more emphasis on butter-margarine blend products, which compete more directly with margarine than butter; 4) use more of the $197 million annual promotion funds from farmer checkoffs for promoting cheese. Buyer response to cheese promotion is three times the response from a similar investment in fluid milk promotion.     

Determinants of specific food consumption in the Canary Islands (Spain)

The consumption of specific functional foods (FF) and some determinants of FF item selection were assessed using a questionnaire administered to 1112 individuals in the Canary Islands (Spain). Food items considered were Milk products: easily digestible milk (or milk low in lactose), milk enriched with vitamins and/or minerals, skimmed milk with soluble fiber, milk with royal jelly, milk with modified fatty acids (omega 3), milk products low in fat, pro-biotic foods (yoghurt and fermented milk) and yoghurt with phytosterols; Cereals: fortified breakfast cereals, wholemeal cereals and energy bars; Drinks: juices and enriched drinks, stimulating drinks and isotonic drinks; DHA-enriched, low cholesterol eggs; Meat products: low salt sausages and cooked low fat ham; Fats: enriched margarine, margarine rich in phytosterols and sunflower oil rich in oleic acid; Condiments: iodated salt. These food items were organized into 7 FF groups (milk products, cereals, fortified drinks, DHA eggs, meat product, fats, condiments). The results indicated that the highest prevalence was fortified drinks (63.6%; 95% CI: 60.7-66.5). Overall FF consumption prevalence was 80.1% (95% CI: 77-83): single FF item consumption being rare. There were significant inter-group relationships, and some group intakes (milk products, cereals and drinks) were related to age but with no overall relationship between consumption and age. The education level was significantly related to the consumption of cereals, drinks, meat products and condiments (χ2 test p = 0.04). Some specific FF item consumption segregated with environment (rural or urban) but with no overall significant relationship between the FF group and environment or gender.     

Assessing economic and demographic factors that influence United States dairy demand

Low-fat dairy products are key components of a healthy diet for all Americans. As the USDA increases its focus on nutrition and healthy eating, it is important to understand the underlying demands for dairy products, both the healthy and the less healthy ones. The consumption of fluid milk products has decreased over the last decade, whereas milk used for manufactured dairy products such as cheese, ice cream, yogurt, and butter, and for use as an ingredient in other food products, has risen. The objective of this study is to determine the effects of changes in demographic variables, retail prices, and total dairy expenditure on at-home consumption of dairy products, using purchase data from Nielsen 2007 Homescan (ACNielsen, New York, NY) data. To derive the demand elasticities for 16 products, a censored Almost Ideal Demand System model is used. Results reveal that demographic variables do have effects on the purchase of the 16 products, and own-price elasticities are 1 or greater for all 16 products for both uncompensated and compensated elasticities except 4: ice cream, refrigerated yogurt, processed cheese, and margarine. A substitution relationship exists among all fluid milk categories, natural and processed cheese, low-fat ice cream, and refrigerated yogurt, butter, and margarine.     

NUTRITIVE AND ORGANOLEPTIC CHARACTERISTICS OF NONDAIRY IMITATION MILKS

SUMMARY –13 nondairy imitation milk powders, concentrates and bottled beverages were analyzed for general composition, nutrients and organoleptic properties. These products were obtained from 11 domestic sources, which decreased to eight by the end of the study. Nondairy imitation milks were characterized by wide fluctuations in riboflavin (1.9–418.0 μ per 100 ml) and thiamine (0.2–54.7 μ per 100 ml), protein (0.76–3.67%) and amino acids like lysine (4.7–13.6 μmole per ml). Calcium and magnesium in all imitation milks were well below levels of the same elements in cow's milk reconstituted from whole milk powder, whereas sodium generally was much higher, almost threefold in several instances. The appearance of most nondairy imitation milks closely resembled fresh, pasteurized cow's milk, but the flavor, ascertained by three milk judges, was not similar nor as acceptable to them. Several imitation milks scored in flavor as well as or slightly better than cow's milk reconstituted from whole milk powder, but in all these instances, including the cow's milk, the flavor quality was only fair. Most imitation milks contained less protein than reconstituted cow's milk, but two contained concentrations of 3.26 and 3.67%, comparable to cow's milk. A number of nondairy imitation milks showed very low levels of calcium, riboflavin, thiamine and essential amino acids, lysine and methionine, in relation to cow's milk.     

气相色谱法分析液态奶制品中可挥发性成分

为了对目前消费市场流行的液态奶制品挥发性成分进行分析检测，本文采用在60℃的恒温水浴中，加热装于医用输液瓶中的液态奶制品，取上层气体作色谱分析。液态奶制品挥发性组分在5％PEG．20M色谱柱上，通过程序升温得到了较好的分离，并用标准物质对照定性。结果表明液态奶制品的挥发性成分主要有乙醛、乙醇、异戊醇、甲酸乙酯、乙酸乙酯、乙酸异丁酯、乙酸异戊酯和乙酸正丁酯等。不同产品，其挥发性组分略有差异。     

Microbiological quality assurance of edible table spreads in new product development

The microbiological quality assurance (MQA) of edible table spreads, including milk fat, margarine type and blended products having fat contents in the range 5–80% by weight, in new product development is considered in relation to the sampling and monitoring of marker microorganisms, hazard and risk analyses, challenge testing, preservative efficacy testing and the modelling of the growth of spoilage micro-organisms in compartmentalized food emulsion systems. It is shown that the use of ingredient and process technologies to implement ecological principles of MQA plays a major role in the development of safe, wholesome and shelf stable edible table spreads.     

核桃冰淇淋的研制

利用通常的操作方法,加入１０％核桃乳固形物,生产核桃冰淇淋,其最佳配料为：核桃乳固形物１０％,蔗糖６％,淀粉糖浆６％,人造奶油８％,明胶０．４％,海藻酸钠０．１５％,单甘酯０．１％,组织状态同市售一般产品,但具有特殊香味。     

干酪乳杆菌纯种发酵燕麦乳工艺及其产品质量分析

针对目前益生菌发酵乳制品多为混合菌种发酵动物源乳制品的研究现状,本研究以燕麦为主要原料,通过制备纯燕麦乳,酶解,添加20％牛乳和7％蔗糖以及适量乳化剂与稳定剂,组成发酵培养基,以发酵乳制品中选育出的生长繁殖力强,发酵活力高的干酪乳杆菌05-20为试验菌株,研究接种量、发酵温度、发酵时间等单因素对干酪乳杆菌纯种发酵燕麦乳...     

乳制品市场消费调查报告

以调查问卷的形式对合肥乳制品消费情况进行了调查。问卷共发放了1 000份,回收有效问卷869份,问卷有效率86.9%。调查群体集中反映了合肥市当地青壮年市民乳制品消费情况。通过调查得知,一线城市乳制品消费人群已形成稳定乳制品消费习惯,而且消费水平高于全国城镇居民乳制品消费平均水平;酸奶、常温奶和需要冷链储藏鲜奶成为大城市消费的主流,且安全、营养、品牌成为选择乳制品的重要考虑;消费者对当前乳制品质量安全比较放心,对外国品牌的乳制品较为认可;城市人群获取乳制品相关信息的重要渠道为电视节目。     

Major advances in concentrated and dry milk products, cheese, and milk fat-based spreads

Advances in dairy foods and dairy foods processing since 1981 have influenced consumers and processors of dairy products. Consumer benefits include dairy products with enhanced nutrition and product functionality for specific applications. Processors convert raw milk to finished product with improved efficiencies and have developed processing technologies to improve traditional products and to introduce new products for expanding the dairy foods market. Membrane processing evolved from a laboratory technique to a major industrial process for milk and whey processing. Ultra-filtration and reverse osmosis have been used extensively in fractionation of milk and whey components. Advances in cheese manufacturing methods have included mechanization of the making process. Membrane processing has allowed uniform composition of the cheese milk and starter cultures have become more predictable. Cheese vats have become larger and enclosed as well as computer controlled. Researchers have learned to control many of the functional properties of cheese by understanding the role of fat and calcium distribution, as bound or unbound, in the cheese matrix. Processed cheese (cheese, foods, spreads, and products) maintain their importance in the industry as many product types can be produced to meet market needs and provide stable products for an extended shelf life. Cheese delivers concentrated nutrients of milk and bio-active peptides to consumers. The technologies for the production of concentrated and dried milk and whey products have not changed greatly in the last 25 yr. The size and efficiencies of the equipment have increased. Use of reverse osmosis in place of vacuum condensing has been proposed. Modifying the fatty acid composition of milkfat to alter the nutritional and functional properties of dairy spread has been a focus of research in the last 2 decades. Conjugated linoleic acid, which can be increased in milkfat by alteration of the cow's diet, has been reported to have anticancer, anti-atherogenic, antidiabetic, and antiobesity effects for human health. Separating milk fat into fractions has been accomplished to provide specific fractions to improve butter spreadability, modulate chocolate meltability, and provide texture for low-fat cheeses.