乳中残留LPS保鲜剂的检测及对乳制品性能的影响

研究了生鲜奶中过氧化氢酶系激活剂残留量的检测方法，以及巴氏杀菌或超高温（UHT）处理后该添加剂残留情况．并评价了原奶中添加该添加剂对液态奶产品风味的影响，最后，还考察了酸奶发酵前、后该添加剂的残留情况，并评价了生鲜奶中添加该添加剂对酸奶发酵和酸奶产品风味的影响。结果表明，应用适当的方法可以检测出乳中残留的LPS保鲜剂成分NaSCN（硫氰酸钠），但H2O2（过氧化氢）很快就检不出残留。合理的添加LPS保鲜剂不会影响巴氏杀菌奶、UHT奶和酸奶产品的加工及产品的风味。

Detection of added LPS agent in milk at different processing points and examination of the influence of the agent on dairy products

In this study, the level of residual LPS at milk collection, after pasteurization, after ultra high temperature (UHT) and after yoghurt fermentation was measured, and the influence of LPS on flavor and fermentation of drinking milk and yogurt was examined. The results showed that the residual of NaSCN which is one component of LPS, could be detected at different processing points, but the residual of H2O2, which is another component of LPS, decreased very rapidly after LPS addition and reached undetectable level by the method used. Ad- dition of LPS neither influenced the flavor of pasteurized milk, UHT milk and yogurt, nor the fermentation of yogurt.