热巴氏杀菌和杀菌对牛奶安全性,成分,感官特性和营养质量的影响
Ahmad Rabbani1, Mutamed Ayyash1, Crystal D C D'Costa1
1Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates.
Foods (Basel, Switzerland)
|April 26, 2025
概括
牛奶的巴氏杀菌和杀菌通过杀死细菌来延长保质期. 本文审查了热处理对牛奶质量的影响,并探讨了替代方法,如未来应用的高压加工.
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
背景情况:
- 热处理,如巴氏杀菌和杀菌对于通过消除病原和腐烂微生物来延长牛奶的保质期至关重要.
- 消毒牛奶是饮食的主食,特别是在西方国家,由于提高了安全性和寿命.
- 最近的担忧质疑热处理对牛奶感官和营养属性的影响.
研究的目的:
- 审查牛奶巴氏消毒和杀菌的主要目标.
- 讨论处理后牛奶的成分,感觉和营养质量的变化.
- 为了强调对蛋白质结构和功能的影响.
主要方法:
- 审查历史和当前的牛奶加工技术.
- 关于热处理对牛奶成分的影响的科学文献分析.
- 探索替代保存方法,包括高压加工.
主要成果:
- 热处理有效地延长牛奶的保质期,并确保安全.
- 牛奶的感觉特性和营养价值,特别是蛋白质结构的变化与巴氏杀菌有关.
- 替代方法提供潜在的好处,但也有局限性.
结论:
- 牛奶的巴氏杀菌和杀菌对于公众健康和粮食供应至关重要.
- 了解微生物安全性和质量之间的权衡是必不可少的.
- 新兴技术,如高压加工,需要进一步研究,以优化牛奶的保存.
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