充满脂肪的奶粉中的斑点
Justyna Tarapata1,2, Mark Timlin3, Noel A McCarthy3
1School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
Comprehensive reviews in food science and food safety
|February 3, 2025
概括
含脂肪奶粉中的斑点是影响产品质量的不可溶性问题. 解决斑块形成问题需要对过程进行仔细审查和重新制定,而不仅仅是严格的质量控制.
科学领域:
- 食品科学与技术 食品科学与技术
- 乳制品科学 乳制品科学
- 合体和表面化学
背景情况:
- 含脂肪奶粉中的不溶性问题是斑点,涉及未溶解的脂肪和/或蛋白质颗粒.
- 这种缺陷会对复制乳制品的外观,质量,消费者接受度和品牌信任产生负面影响.
- 标准质量控制方法不足以预测,识别或量化斑点.
研究的目的:
- 审查在复制的充满脂肪的奶粉溶液中进行斑块化.
- 询问生产过程,储存和复制方法.
- 确定控制斑点形成的策略.
主要方法:
- 审查现有的文献和质量控制措施.
- 分析奶粉生产 (湿加工和干加工) 的单位操作.
- 考虑粉末储存条件和溶解变量.
主要成果:
- 斑点测试需要先进的分析,如显微镜和粒子大小分析,超出标准测试范围.
- 仅仅加强质量控制是不够的;过程干预是必要的.
- 蛋白质变性/聚合和乳液不稳定性是关键的拟议机制.
结论:
- 有效的斑点控制需要仔细检查单元操作,以确定形成点.
- 重构和工程干预对于创建强大的产品至关重要.
- 诸如牛奶的季节性和制介质等因素显著影响了脱.
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