牛乳新鲜度评价及其检测方法的研究进展

近年来以巴氏杀菌牛乳为代表的新鲜牛乳越来越受到广大消费者的青睐,新鲜度成为挑选牛乳的首要考量要素。同时,牛乳新鲜度评价是衡量乳品品质的重要组成部分,相关评价指标一般包括感官指标、理化指标、流变性指标及介电特性等,当然一些参考性的评价指标也在补充和完善牛乳质量体系中发挥潜在作用;相关检测方法从传统的感官检测、微生物检测、常规理化检测拓展到了现有的红外光谱,液相色谱,基于传感器的电子鼻、电子舌等多种动态检测等多种检测方法。理想的乳品评价体系需要囊括源头的新鲜乳品采集,到加工过程的安全杀菌和营养物质保留,再到乳品的新鲜度检测,当从全产业链的方方面面确保乳品的新鲜。本文旨在综述牛乳新鲜度评价指标及其检测方法,从而为牛乳新鲜度鉴定和乳品品质评价体系的完善提供理论参考

Research progress on evaluation and detection methods of milk freshness

In recent years, as the representative of fresh cow"s milk, pasteurized cow"s milk is becoming more and more favored by the vast number of consumers, and freshness has become the primary consideration in the selection of cow"s milk. Meanwhile, Cow"s milk freshness evaluation is an important part of measuring dairy quality, the relevant evaluation index generally includes sensory index, physical and chemical index, rheological index and dielectric properties, etc.. Indeed, some reference evaluation indicators also play a potential role in supplementing and perfecting the quality system of cow"s milk, while the relevant detection methods have been expanded from the traditional sensory detection, microbial detection, conventional physiologic detection to the existing infrared spectrum, liquid chromatography, sensor-based electronic nose, electronic tongue and other dynamic detection methods. The ideal dairy evaluation system needs to include fresh milk collection at the source, safe sterilization and nutrient retention during the processing process, and freshness testing to ensure the freshness of dairy products from all aspects of the whole industrial chain. This paper aims to review the evaluation index of cow"s milk freshness and its detection methods, so as to provide theoretical reference for the identification of cow"s milk freshness and the perfection of dairy quality evaluation system