在乳制品加工中分离甲
X Sang1, S Linnenkugel1, A J Fletcher1
1Fonterra Research and Development Centre, Palmerston North 4472, New Zealand.
Journal of dairy science
|September 27, 2025
概括
乳牛的甲抑制剂甲在加工过程中集中在脂肪乳制品中. 蒸发显著降低了形式的含量,有助于更安全的乳制品生产.
科学领域:
- 乳制品科学 乳制品科学
- 食品化学 食品化学
- 环境科学 环境科学
背景情况:
- 形式是一种化物化合物,有可能减少奶牛的甲排放.
- 了解乳制品加工中的形菌的行为对于食品安全和可持续实践至关重要.
研究的目的:
- 为了研究乳制品加工过程中生牛奶中的甲酸的分离行为.
- 量化各种产品和废物流中的形度.
- 用分割系数来评估形的分布.
主要方法:
- 试点规模的乳制品加工研究.
- 蓄意用形剂量给生牛奶.
- 验证的形量化分析方法.
- 分割系数的计算. 分割系数的计算.
主要成果:
- 甲最好积聚在富含脂肪的乳制品母体中.
- 在大多数产品流中,形度与脂肪含量相关.
- 由于液体/气体质量转移,在蒸发 (粉末生产) 过程中观察到显著的形减少.
结论:
- 乳制品加工中的型的分布受脂肪含量和质量转移过程的影响.
- 这项研究提供了对乳制品生产中型材管理的见解.
- 这些发现支持开发更安全,更可持续的乳制品实践.
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