液态奶加工过程中反映工艺条件标志物的研究进展

随着我国乳制品人均消费量的逐年增长,乳制品进口贸易量也与日俱增,因此对进口乳制品的质量控制具有重要意义。调查发现,进口超高温瞬时灭菌(UHT)奶(俗称常温奶)的糠氨酸含量显著高于国产UHT奶,存在加热过度、添加复原乳的问题。虽然目前无法对进口乳制品企业进行源头和加工工艺的监管,但可在乳制品热处理工艺控制领域中采用监测乳品中某种反映工艺条件的标志物来控制乳品的质量,其中糠氨酸就是乳制品加工过程中反映工艺条件的标志物。该文简述了目前国内外对乳制品加工过程中9种标志物的研究概况,以期能为完善我国乳制品加工过程中的监管制度提供理论依据,保障消费者权益。

Advances in markers reflecting technological conditions in the liquid milk processing

The trade volume of imported dairy products is increasing with the increase of per capita consumption of dairy products, thus it is the great significant thing to control the quality of dairy products from other countries. The investigation finds that the proline content of imported liquid milk ultra high temperature instantaneous sterilization (UHT) milk (commonly known as normal temperature milk) is significantly higher than that of domestic UHT milk, that a risk of overheating and adding reconstituted milk exists for the imported UHT milk. Although it is currently unable to regulate the source and processing technology of imported dairy products, some certain indicators that reflect the process conditions are often used to monitor the quality of dairy products in the field of heat treatment process control of dairy products. Proline is produced during the processing of dairy products and is a marker that reflects the processing conditions. This paper briefly describes the research status of nine markers used to evaluate in the processing of dairy products at home and abroad, with the aim of providing a theoretical basis for improving the regulatory system for the processing of dairy products in China, and to protect consumer rights.