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YANG Jie,DOU Zhi-hua,LI Guan*
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Abstract:
The relative density, titratable acidity, pH, viscosity, alcohol stability, lactose content and total protein content of mixed milk samples from 10 bactrian camels in Ürümqi suburb, Xinjiang autonomous region were determined as a function of sterilization temperature and time. The sterilization efficiency was evaluated based on decimal logarithm of survival fraction (lg (N/N0)). Protein denaturation in milk samples at each thermal treatment was assayed by SDS-PAGE. The results showed that after 5, 10 min and 15 min at 75 ℃, the total number of colonies was reduced by 60.2%, 61.9% and 81.9%, respectively, without a significant effect on physiochemical parameters (P > 0.05); however, the alcohol stability was significantly influenced (P < 0.05). Heating time at 60—75 ℃ did not significantly protein content (P > 0.05). Heating temperatures of 65—100 ℃ exhibited a significant effect on lactose content (P < 0.05). The thermal stability of various protein components followed the order: lactate dehydrogenase > α-lactalbumin > albumin > lactoferrin. No significant effect on milk proteins was observed after heat treatment at 60 ℃ (P > 0.05). The effect of heat treatment at 65—100 ℃ on milk proteins was significant (P < 0.05). From these results, it can be concluded that heat treatment at 75 ℃ for 5—15 min can kill 81.9% of the microbes in bactrian camel milk, resulting in lower degree of protein denaturation
Key words: bactrian camel milk, sterilization conditions, heat stability, physical and chemical properties
CLC Number:
TS252.7
YANG Jie,DOU Zhi-hua,LI Guan*. Selection of Sterilization Conditions for Xinjiang Bactrian Camel Milk and Its Thermal Stability[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201321008.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-201321008
https://www.spkx.net.cn/EN/Y2013/V34/I21/36