几种人造乳制品

介绍了各种人造乳制品（仿制产品），包括人造奶油、仿制人造奶油、人造乳（仿制乳）、换脂乳制品、咖啡增白剂和人造冰淇淋等，并对产品开发的实际意义作了叙述。     

GC-MS法测定奶与奶制品中雌二酮残留量的研究

通过液液萃取和固相萃取提取、净化奶与奶制品中添加的雌酮,以TMS衍生化试剂BSTFA衍生化,气相色谱-质谱联用(选择离子模式,选择离子为m/z218、m/z244、m/z257、m/z342)对衍生物检测分析,确定了样品中雌酮的定性、定量分析方法,该法检出限为0.2μg/kg,定量限为0.8μg/kg。衍生物的峰面积与样品质量浓度在0.5～1000μg/L范围内呈良好的线性关系,线性回归系数为0.999。雌酮不同加入量的添加回收率为70.1%～93.6%,变异系数为2.0%～3.7%。该方法可实现对样品进行灵敏、准确的定性定量分析。     

国际食品法典委员会动物源性食品中农药最大残留限量制定现状

将固相支撑液液萃取与超高效液相色谱串联质谱法结合,建立生乳中32种农药残留的快速检测方法,为保障生乳食品安全提供技术支持。样品加入乙腈沉淀蛋白,高速离心分离,上清液用固相支撑液液萃取小柱净化,C₁₈色谱柱梯度洗脱分离后,经串联质谱电喷雾模式扫描,多反应监测模式检测,以基质匹配校准曲线外标法定量。结果表明,32种目标物在一定范围内线性关系良好,相关系数大于0.9962,检出限为0.1~2.5 μg/kg,定量限为0.3~7.5 μg/kg,平均回收率为69.4%~113.8%,相对标准偏差（n=6）小于8.2%。该方法简单、快速、可靠,适用于生乳中32种农药残留的测定。     

一种新型的去糖牛乳制品

无论是液态奶还是固态奶,乳糖是其中最主要的成分.市售所谓的低糖或无糖奶并没有减少总糖含量.本去糖牛奶采用最新发明技术,能有效去除牛奶中的乳糖,也使奶中的总糖含量低于0.5%.其它各项指标符合国家乳品标准,也达到国家对无糖食品的标示.给广大消费者,尤其是乳糖不耐受、糖尿病、肥胖者带来口福.以本产品为原料可配制成多种低糖、无糖乳制品.外观、口感、营养价值与原乳基本相同.     

一种新型的去糖牛乳制品

无论是液态奶还是固态奶,乳糖是其中最主要的成分.市售所谓的低糖或无糖奶并没有减少总糖含量.本去糖牛奶采用最新发明技术,能有效去除牛奶中的乳糖,也使奶中的总糖含量低于0.5%.其它各项指标符合国家乳品标准,也达到国家对无糖食品的标示.给广大消费者,尤其是乳糖不耐受、糖尿病、肥胖者带来口福.以本产品为原料可配制成多种低糖、无糖乳制品.外观、口感、营养价值与原乳基本相同.     

牛奶再生蛋白纤维性能及产品开发

牛奶蛋白纤维是一种新型再生蛋白质纤维,它集天然纤维和合成纤维的优点于一身.该纤维柔软细腻、手感滑爽,吸湿、透气性好,染色性能优良,具有独特的天然抗菌性能和保健功能.用其加工的针织物光泽柔和、滑爽柔软、轻薄挺括、透气保湿、悬垂性好,适用于开发针织内衣面料和春夏高档服装面料.     

具有ACE抑制活性的发酵乳制品的开发

通过对8种市售发酵乳产品的感官评定,采用组合赋权法确定了发酵乳的色泽、风味和质构指标在产品评价中的质量权重系数分别为0.254、0.402和0.344.利用多指标正交实验研究了具有ACE抑制活性发酵乳的制备.对正交实验中发酵乳产品质量的感官与质构指标进行了评价测定.根据质量权重系数,利用多指标综合评价方法,确定了正交实验中不同产品的综合评分.通过对正交实验综合评分结果的极差分析得到了产品的最佳制备条件:接种量4%,菌种配比(直投式发酵荆:瑞士乳杆菌)1:2,加糖量9%,变性淀粉添加量为0.4%,验证实验表明最终产品的ACE抑制率达到48.2%,感官指标良好.     

Process audits versus product quality monitoring of bulk milk

Assessment of milk quality is based on bulk milk testing and farm certification on process quality audits. It is unknown to what extent dairy farm audits improve milk quality. A statistical analysis was conducted to quantify possible associations between bulk milk testing and dairy farm audits. The analysis comprised 64.373 audit outcomes on 26,953 dairy farms, which were merged with all conducted laboratory tests of bulk milk samples 12 mo before the audit. Each farm audit record included 271 binary checklist items and 52 attention point variables (given to farmers if serious deviations were observed), both indicating possible deviations from the desired farm situation. Test results included somatic cell count (SCC), total bacterial count (TBC), antimicrobial drug residues (ADR), level of butyric acid spores (BAB), freezing point depression (FPD), level of free fatty acid (FFA), and milk sediment (SED). Results show that numerous audit variables were related to bulk milk test results, although the goodness of fit of the models was generally low. Cow hygiene, clean cubicles, hygiene of milking parlor, and utility room were positively correlated with superior product quality, mainly with respect to SCC, TBC, BAB, FPD, FFA, and SED. Animal health or veterinary drugs management (i.e., drug treatment recording, marking of treated animals, and storage of veterinary drugs) related to SCC, FPD, FFA, and SED. The availability of drinking water was related to TBC, BAB, FFA, and SED, whereas maintenance of the milking equipment was related mainly to SCC, FPD, and FFA. In summary, bulk milk quality and farm audit outcomes are, to some degree, associated: if dairy farms are assessed negatively on specific audit aspects, the bulk milk quality is more likely to be inferior. However, the proportion of the total variance in milk test results explained by audits ranged between 4 and 13% (depending on the specific bulk milk test), showing that auditing dairy farms provides additional information but has a limited association with the outcome of a product quality control program. This study suggests that farm audits could be streamlined to include only relevant checklist items and that bulk milk quality monitoring could be used as a basis of selecting farms for more or less frequent audits.     

1例奶茶中污染菌的分析鉴定

某企业生产的1批奶茶贮存1~2个月后发现约70%产品变质,出现pH值轻微下降,但不产气,肉眼观察不到分层、沉淀等感官指标的变化,检测发现有细菌的污染,变质产品中细菌数高达106cfu/mL。分离到2株典型污染菌,经过16S rDNA序列比对,鉴定为微杆菌属(Microbacterium sp.)。该属微生物能耐受85℃、10min~30min,是从巴士杀菌乳和喷雾干燥奶粉中分离到的最耐热的非芽孢菌之一,常导致乳制品中出现该类微生物的大量污染。一般30℃、3d以上才能形成肉眼可识别的菌落,常规检测中因未形成可识别的菌落或容易被忽略。显微形态上有着特殊的排列方式,容易与微小的球菌混淆。该类微生物的污染往往因乳石未彻底清洁造成,能在货架期缓慢生长,导致产品变质,隐蔽性强,需要引起乳制品及相关行业的重视。     

发芽大豆复合乳制品的研制

以发芽大豆和牛乳为原料,开发复合乳制品。通过品质分析,确定了复合乳及复合酸乳的制备条件。其中发芽大豆乳与牛乳以4∶6混合,得到的复合乳呈乳白色、外观均一、风味协调,营养丰富。通过对菌种的连续驯化,利用单因素试验与正交试验找到复合乳的最适发酵条件,即混合乳质量比为1∶1,接种量为3%,加糖量为5%。     

凝乳剂对乳饼质量的影响

以牛乳为原料,筛选了乳饼生产中3种凝乳剂的最佳添加量、凝乳温度、时间以及乳饼成型压力和时间。结果表明,3种乳饼的色泽、风味、组织结构等感官指标评分较高,且各具特色,其中植物凝乳剂(PC)乳饼的香气、口感较好。不同凝乳剂对乳饼的蛋白质质量分数影响不大。与传统酸凝剂和新型凝乳剂不同,植物凝乳剂对乳饼氨基酸和脂肪酸影响较大、质量分数较高。凝乳剂对乳饼蛋白质降解有促进作用,但组间蛋白质变化差异不明显。     

Carryover of preformed staphylococcal enterotoxins and thermostable deoxyribonuclease from raw cow milk to Khoa--a heat-concentrated Indian milk product

Preformation of enterotoxins and thermostable deoxyribonuclease by Staphylococcus aureus in raw cow milk and their carryover to Khoa--a heat-concentrated (98 degrees C for 15 to 20 min) Indian milk product--was evaluated. Detectable enterotoxins and deoxyribonuclease, as evidenced in the zone diameters of 10 to 16 mm, were performed in 10 h incubation of milk samples inoculated with strains of Staphylococcus aureus at 1 X 10(6) cfu/ml of milk. Both preformed enterotoxins and thermostable deoxyribonuclease were carried over to Khoa from raw milk. The study implies the use of good quality raw milk free from pathogenic organisms for preparation of milk products such as Khoa.     

Chemical and microbiological quality of Garris, Sudanese fermented camel's milk product

In the present study, some of the chemical and microbiological characteristics of garris, a Sudanese traditionally fermented camel's milk product, were investigated. The chemical analyses included, pH, titrable acidity and ethanol contents. A total of 100 strains of lactic acid bacteria (LAB) were isolated from twenty samples of traditionally fermented household garris. The selected isolates were phenotypically characterized by their ability to ferment 49 carbohydrates using API 50 CHL kits and additional biochemical tests. LAB dominated the microflora of garris samples, and the major genera were Lactobacillus (74%), followed by Lactococcus (12%), Enterococcus (10%) and Leuconostocs (4%). The most predominant Lactobacillus species were identified as Lactobacillus paracasei ssp. paracasei (64 strains), L. fermentum (seven strains) and only three strains as L. plantarum. Most strains produced the enzymes that are relevant to cultured dairy product processing. The Lactococcus species were identified as Lactococcus lactis. The average pH value of the samples was 4.42 ± 0.21. The pH values were accompanied with increasing of titrable acidity which averaged 1.72 ± 0.04%. The relatively high amounts of ethanol detected in all samples (average 1.40 ± 0.03%) together with the high yeasts counts (6.0 ± 0.53 log₁₀ cfu mL^?1), indicated that the fermentation process of garris is a yeast‐lactic fermentation.     

牛奶蛋白纤维的生态功能性评价及产品开发

主要介绍了我国自主研发的牛奶蛋白纤维生态功能性评价指标,包括抗菌性、负离子发射性能、透汽保暖性、抗静电性,简述了纯纺、混纺、交织织物的产品开发。     

Antimicrobial and antidiabetic potential of synbiotic fermented milk: A functional dairy product

The current study was based on evaluation of the therapeutic potential (antimicrobial and antidiabetic) of a synbiotic fermented milk product developed by optimising levels of the prebiotic ingredients (fructooligosaccharide and isomaltooligosaccharide). The maximum growth rate (0.27 ± 0.21a cfu/mL) of Lactobacillus acidophilus ATCC^® 4357? was observed with 2.345–2.445% of fructooligosaccharide and 2.53–2.62% of isomaltooligosaccharide. Significant antimicrobial potential of the synbiotic fermented milk was observed against Escherichia coli and Staphylococcus aureus due to the addition of prebiotics. Similarly, the final product also showed 62.9%, 71.5% and 57.0% reduction in blood glucose, urea and creatinine levels, respectively, of diabetic rabbits, when supplemented with 6% of the synbiotic fermented milk. A synbiotic fermented milk product with significant therapeutic potential could be developed using fructooligosaccharide and isomaltooligosaccharide as prebiotic ingredients.     

液态奶生产线集中式CIP系统的设计与应用

原位清洗(Cleaning in Place,CIP)系统可以在不拆除设备的情况下清洗液态奶加工过程中产生的沉积物.沉积物的成分和清洗性质决定了CIP系统所使用的清洗剂和清洗流程;液态奶生产线的加工能力决定了CIP系统的硬件构成.本文以沉积物的成分和清洗性质为起点,简要介绍了集中式CIP系统的硬件设计,具体说明了碱液清洗、配酸和杀菌三个清洗流程,最后讨论了影响清洗效果的几个因素,使所设计的CIP系统具有良好的清洗效果.