| 嗜冷茵对UHT奶品质影响的研究 |
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| 引用本文： | 刘晶,李桂琴,张翠茹,韩清波.嗜冷茵对UHT奶品质影响的研究[J].食品科学,2007,28(8):254-256. |
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| 作者姓名： | 刘晶 李桂琴 张翠茹 韩清波 |
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| 作者单位： | 1. 河北经贸大学生物科学与工程学院,河北,石家庄,050061
2. 石家庄三鹿集团股份有限公司,河北,石家庄,050071 |
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| 摘 要： | 嗜冷菌产生耐热蛋白酶和脂肪酶是UHT奶在长期存放过程中产生劣变的主要原因之一。原料乳中蛋白酶、脂肪酶的活性与产品长期保存时的品质呈负相关。通过控制原料奶乳中嗜冷菌数,测定蛋白酶和脂肪酶活力,对原料奶进行分级和评价是确保UHT奶品质的一种有效手段,本实验为乳品企业嗜冷菌的检测提供了理论依据。
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| 关 键 词： | 嗜冷菌 UHT奶 蛋白酶 脂肪酶 |
| 文章编号： | 1002-6630（2007）08-0254-03 |
| 修稿时间： | 2007-05-03 |
Study on Effects of Psychrotrophic Bacteria on Quality of UHT Milk |
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| LIU Jing,LI Gui-qin,ZHANG Cui-ru,HAN Qing-bo.Study on Effects of Psychrotrophic Bacteria on Quality of UHT Milk[J].Food Science,2007,28(8):254-256. |
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| Authors: | LIU Jing LI Gui-qin ZHANG Cui-ru HAN Qing-bo |
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| Affiliation: | 1.Biological Science and Engineering Institute, Hebei University of Economics and Business, Shijiazhuang 050061, China 2.Shijiazhuang San Lu Group Co.Ltd., Shijiazhuang 050071, China |
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| Abstract: | One of the reasons to have made UHT milk deteriorate during long time storage is psychrotrophic bacteria produced heat tolerant protease and lipase. The activity of protease and lipase in raw milk positively correlates with the quality of the product. One of the available measures to insure the quality of UHT milk is to grade and evaluate the raw milk by means of controlling psychrotrophic bacteria's amount and determination of protease and lipase's activity. This experiment provides theoretical gist for the determination of psychrotrophic bacteria by dairy enterprises. |
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| Keywords: | psychrotrophic bacteria UHT(ultra heat treated) milk protease lipase |
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