当前位置: X-MOL 学术Int. Dairy J. › 论文详情
Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)
The role of key process steps on microstructural organisation of fat globules and lipid profiles in UHT milk processed in a pilot plant unit
International Dairy Journal ( IF 3.1 ) Pub Date : 2020-10-01 , DOI: 10.1016/j.idairyj.2020.104741
Jing Lu , Jana Pickova , Geoffrey Daniel , Maud Langton

Abstract Microscopy was applied to explore changes in fat globules and gas chromatography was used to determine the fatty acid distribution in different lipid classes in ultra-high temperature (UHT) milk processed in a pilot plant. Four milk samples were collected at key steps during UHT-milk production. Second-stage homogenisation significantly decreased fat globule size and disrupted the original milk fat globule membrane (MFGM) organisation. Pasteurisation applied before homogenisation increased the adsorption of casein micelles to the newly formed MFGM. The final UHT treatment for 4 s at 137 °C exacerbated the damage to MFGM causing disruption of fat globules. Damaged fat globules in UHT milk were more prone to aggregation and entrapment in the protein network compared with fat globules in commercial UHT milk. The significant modifications of milk microstructure and lipid composition suggested processes applied in commercial dairy plants might contribute to destabilisation of UHT milk during shelf life.

中文翻译:

在中试装置中加工的 UHT 牛奶中,关键工艺步骤对脂肪球微观结构组织和脂质分布的作用

摘要 应用显微镜观察脂肪球的变化,并使用气相色谱法测定中试工厂加工的超高温 (UHT) 牛奶中不同脂质类别的脂肪酸分布。在 UHT 牛奶生产过程中的关键步骤收集了四个牛奶样品。第二阶段均质显着降低了脂肪球的大小并破坏了原始的乳脂肪球膜 (MFGM) 组织。在均质化之前应用巴氏杀菌增加了酪蛋白胶束对新形成的 MFGM 的吸附。在 137°C 下进行 4 秒的最终 UHT 处理加剧了对 MFGM 的损害,导致脂肪球破裂。与商业 UHT 牛奶中的脂肪球相比,UHT 牛奶中受损的脂肪球更容易聚集和截留在蛋白质网络中。
更新日期:2020-10-01
down
wechat
bug