在超高温牛奶的工业加工过程中重现高机械负荷:对泡能力的影响
Darius Hummel1, Zeynep Atamer2, Lena Butz1
1Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany.
Journal of dairy science
|September 1, 2024
概括
在UHT牛奶中增加的自由脂肪酸 (FFA) 会对泡产生负面影响. 在加工过程中的机械应力可以触发脂解,影响牛奶.
科学领域:
- 乳制品科学 乳制品科学
- 食品化学 食品化学
- 物理化学 物理化学
背景情况:
- 全脂牛奶的超高温 (UHT) 处理可能会导致自由脂肪酸 (FFA) 的增加.
- 人们怀疑高水平的FFA会影响牛奶的物理性质,特别是它的泡能力.
- 了解FFA的来源和影响对于优化牛奶加工和产品质量至关重要.
研究的目的:
- 调查UHT处理的全脂牛奶中FFA升高的原因.
- 为了确定不同度的FFA对牛奶泡性质的影响.
- 为了比较机械应力下不同品种牛的牛奶中的脂解动力学.
主要方法:
- 在Holstein和Jersey品种的生牛奶中使用机械应力诱导脂解.
- 对脂解的动力学进行了监测,并在品种之间进行了比较.
- 泡容量和泡稳定性被评估在具有受控FFA度的保质期牛奶中.
主要成果:
- 观察到牛奶的初始泡体积很好到中等,其 FFA 含量高达 4 mEq FFA; (100 g脂肪) -1.1.
- 当FFA度超过2mEq FFA时,记录了不良的泡稳定性.
- 机械应力和原牛奶的初始状态的组合被确定为脂解的触发因素.
结论:
- 牛奶加工过程中的机械应力可以启动脂解,导致FFA增加.
- 增加的FFA水平显著损害了UHT处理的牛奶中的泡稳定性.
- 控制机械应力和生牛奶条件对于管理FFA和保持牛奶泡质量至关重要.
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