牛奶加工过程中的清洗(二)

五．牛奶厂的清洗。目前，牛奶厂采用的清洗方式主要是CIP清洗(Cleaning in place)，原地清洗或称定置清洗，即在基本不拆卸或挪动机械装置和管线的情况下对生产过程中能与牛奶发生接触的设备表面进行的清洗。其冲刷、清洗、灭菌的整个过程全部实现了自动化因此大大降低了劳动强度。而有一些不     

国际乳业的热点论题：蛋白质标准化

介绍了蛋白质的标准化这一国际乳品界正热的研究和讨论题目，综述了蛋白质标准化的必要性和世界上目前采用的方法，展望了膜技术在蛋白质标准化上的应用前景。     

Innovation in milk powder technology

Global trade in preserved milks is on the increase as new markets open up in regions of the world that have not been traditionally associated with milk consumption. Equally, a rise in world milk production is forecasted to continue, and the indications are that significant quantities of the extra milk produced will be converted to commodity products such as butter and powders. Consequently, on-going investment in new spray drying capability is likely to track geographical shifts in milk production. Successful application of advanced process control to the operation of large scale drying plant is both a priority and a challenge.
  Meanwhile, opportunities for the exploitation of milk as a source of functional ingredients are being availed of by the dairy industry as it continues to achieve added value and unique key selling points. Recent research on the role of spray drying, along with other processes in the development of dairy ingredients for applications in chocolate and the preparation of microencapsulated powders, is reviewed.     

A possible structure of the casein micelle based on high-resolution field-emission scanning electron microscopy

New electron micrographs, produced using the technique of Field Emission Scanning Electron Microscopy, showing the details of the micellar surface, are presented. The images show the micellar surfaces without any coating, and suggest that the surface of the micelle may have a much more complex structure than has previously been demonstrated. Although there appear to be no spherical subunits (submicelles), there is evidence for the organization of the caseins into tubular structures within the micelle. The surface is not smooth, and contains gaps between the substructures. The observations are discussed in terms of published models of micellar structure, where is it suggested how the depiction of the micellar surface can be used to explain certain factors of its reactivity and behaviour.     

High-pressure-induced changes in bovine milk: a review

High-pressure (HP) treatment of food products is a novel processing technique during which the product is treated in a vessel of suitable strength at a high pressure, generally in the range 100–1000 MPa. As a result, several constituents and properties of the treated product are altered. HP-induced changes in the constituents and properties of milk are arguably among the most extensive of the range of food products studied to date. HP treatment of milk induces solubilization of minerals associated with the casein micelles, denatures whey proteins and, depending on pressure, can either induce aggregation or disruption of the casein micelles. These HP-induced changes in milk constituents affect the properties of the milk; cheesemaking properties of milk can be enhanced considerably, indicating potential application of HP treatment in this area; furthermore, encouraging results have also been reported for HP treatment of milk prior to yogurt manufacture. HP treatment of milk also affects its microflora; however, considerable variation in baroresistance between bacterial species and strains exists. Further applied research appears warranted to establish the full commercial potential of HP treatment of milk.     

Correlation study between standard plate count and flow cytometry for determination of raw milk total bacterial count

Milk samples were collected in the dry season ( n =  155) and in the rainy season ( n =  68) to establish a correlation between electronic flow cytometry and standard plate count for the determination of total bacterial count of raw milk. Results were expressed in individual bacterial count (ibc) and colony forming unit (cfu) for electronic flow cytometry (Bactocount) and standard plate count, respectively. The accuracy of Bactocount, denoted by the residual standard deviation ( s ( y,x )), was 0.309 log cfu/mL. The predictive interval of estimated values was broad and it is suggested that total bacterial count should be expressed in ibc without transformation to cfu.     

Differently sized native milk fat globules separated by microfiltration: fatty acid composition of the milk fat globule membrane and triglyceride core

The aim of this study was to characterize the fatty acid composition of the core and membrane of differently sized milk fat globules separated by microfiltration, which can now be used to manufacture dairy products. Native milk fat globules of various mean diameters, ranging from d₄₃ = 2.3 µm to 8.0 µm, were obtained using microfiltration of raw whole milk. After milk fat globule washing, the milk fat globule membrane (MFGM) and the triglyceride core (TC) were separated by manual churning. After total lipid extraction from each fraction, their fatty acid composition was characterized using methyl ester analysis by gas chromatography. Regardless of season, no significant differences were observed in the fatty acid composition of the MFGM phospholipids. Conversely, significant differences were found in the fatty acid composition of TC; particularly, small fat globule TC contained more medium‐chain fatty acids and less stearic acid than large fat globule TC. These results show that the previously observed differences in total fatty acid composition among differently sized milk fat globules are due to their triglyceride composition and MFGM amount rather than to the composition of the MFGM.     

Removal of iron from milk of lime to produce pure precipitated calcium carbonate

ABSTRACT

Milk of lime (MOL) suspension is widely utilized in many industries; however, in some of the applications, such as the production of precipitated calcium carbonate (PCC), the suspension must be of high purity and quality. In other words, the amounts of iron and magnesium should be so little so that the final PCC product would be of high quality. The effects of initial temperature, quicklime particle size, amount of initial solid present, agitation rate, and time on the recovery of hydrated lime and iron/magnesium reduction efficiency were investigated through a central composite design (CCD) of experiments. The iron reduction efficiency and the weight recovery of hydrated lime were obtained as 91% and 98.5%, respectively. The reduction of magnesium was not significant in this stage. Moreover, approximately the whole existing SiO₂ was eliminated.     

基于C-W算法的汽车零部件循环取货车辆路径优化研究

针对汽车零部件取货具有多频次和时间窗限制的特点,利用先进的循环取货方式对零部件进行取货.并构建数学模型优化取货路径,利用C-W算法,获得符合所有约束条件的满意解.使其在配送总量一定的情况下,运输总里程大大降低,从而节约了运输成本.最后给出一个算例.     

化妆品微生物挑战试验

本文参照美国化妆品、盥洗用品和香精协会（CTFA）推荐的防腐体系效能评价方法，研究了不同产品在相同防腐条件下，微生物挑战试验结果的差异性。