通过离子调节进行非热乳清除污染:一种基于脱离离的替代品,而不是巴氏杀菌
María T Andrés1,2,3, Jessica González-Seisdedos1, Victoria Antuña1,2
1Laboratory of Oral Microbiology (LMO), Clinical University of Odontology (CLUO), University of Oviedo, 33006 Oviedo, Asturias, Spain.
Foods (Basel, Switzerland)
|January 28, 2026
概括
通过牛奶去离子化的离子调制提供了一种新的非热处理方法. 这种方法可以将微生物负载降低到巴氏杀菌水平,同时保持牛奶质量并提高储存稳定性.
科学领域:
- 食品科学 食品科学 食品科学
- 乳制品技术 乳制品技术
- 微生物学 微生物学
背景情况:
- 乳制品行业寻求非热加工,以实现微生物安全和质量维护.
- 传统的热巴氏杀菌可以影响牛奶的营养和生物活性成分.
研究的目的:
- 研究牛奶脱离离子化作为一种非热性消毒策略.
- 评估离子强度降低对微生物负载和牛奶质量的影响.
主要方法:
- 通过透析进行选择性离子去除,以减少牛奶的离子强度.
- 消离子牛奶的微生物负载评估和物理化学成分分析.
- 评估冷藏储存的稳定性和酸化率.
主要成果:
- 脱离离子化显著降低了原牛奶中的微生物负载,达到与巴氏消毒相当的水平.
- 物理化学成分,包括蛋白质和脂肪,在很大程度上保持了.
- 离子耗尽增强了内源性抗微生物活性,并改善了冷藏储存的稳定性,延迟了酸化.
结论:
- 牛奶脱离离子化是一种可行的非热替代消毒的替代方案.
- 离子调制是微生物控制和乳制品加工中的质量保护的关键.
- 这种方法对乳制品和母乳的保存有希望,保持生物活性成分.
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