牛乳的杀菌技术

牛乳杀菌新方法的研究

王怡娟

(沈阳农业大学 食品学院 食品科学与工程 04级2班)

摘要：以鲜牛乳为原料，研究了牛乳杀菌的新方法，包括UHT杀菌技术的关键控制点，UHT乳的优点和储藏过程中常见的问题及原因。即使采用UHT杀菌方式，也应该严格检验原料乳。不能收购高酸度乳、酒精阳性乳、热不稳定乳和掺假乳等。处理乳的过程中，要根据不同类型产品采用不同温度和时间。在生产储藏过程要避免引起脂肪上浮，乳清析出，酸包涨包等问题出现；巴氏杀菌所需的温度和时间，以及巴氏杀菌加热过程中牛乳产生的变化，包括可逆变化、不可逆变化、感官变化，以及生产运输和储藏中巴氏乳所需的温度，其中包括原料乳、运输、产品乳冷链应保证的温度；超高压杀菌技术的特点，所适用的产品类型，超高压杀菌的工艺以及采用超高压杀菌时应注意的问题。

关键词：UHT杀菌技术 巴氏杀菌 超高压杀菌技术

The Research Of New Bactericidal Ways

WangYijian

(ShenYang Agricultural University Faculty of Food Science and

Engineering Class2 Grade2004)

Abstract: The research of new bactericidal ways contain UHT sterilized technique, pasteurization, extra high pressure sterilized technique. UHT sterilized technique contains the committed step, the major defect during storage of UHT milk and its good aspects, however, when testing raw milk ,over acidity milk, heat degradation milk, adulteration of milk as so on can’t be used. While processing engineering, different kinds of productions need different temperature and time .During processing and storage, be sure there’s not clustering of fat globules, whey

precipitation and the acid value can’t be too high. Pasteurization can result in reversible , irreversible or sensory change of the milk. Pasteurized milk need cold chain. No matter the raw milk, transport, production and so on should be keep available temperature in pasteurized milk. And the intrinsic nature of extra high pressure sterilized technique, the production extra high pressure sterilized technique are also

written .The problems that must be care of when use the extra high pressure sterilized technique should be remembered.

Key words: UHT sterilized technique pasteurization extra high pressure sterilized technique

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