Effects of Ultrasound-heating Combinatorial Treatment on Milk Quality

doi:10.7506/spkx1002-6630-200919015

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (19 ): 78-80.doi: 10.7506/spkx1002-6630-200919015

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Effects of Ultrasound-heating Combinatorial Treatment on Milk Quality

LI Bing，LI Zhou-shi，GAI Zuo-qi，ZHANG Xi-mei，LI Lin*

College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China

Received:2009-06-30 Online:2009-10-01 Published:2010-12-29
Contact: LI Lin* E-mail:felinli@scut.edu.cn

Abstract

Abstract:

Combinatorial treatments of ultrasound and heating were applied to milk sterilization. pH change, turbidity, Zeta potential and rheological properties were used to evaluate the effects of ultrasound-heating treatment on the quality of milk. Results indicated that milk quality was not deteriorated by the ultrasound-heating treatment; in contrast, excellent milk quality was achieved by a sequence of ultrasound and heating treatments.

Key words: ultrasound-heat, milk, quality, Zeta potential, turbidity, rheological property

CLC Number:

TS252.54

LI Bing，LI Zhou-shi，GAI Zuo-qi，ZHANG Xi-mei，LI Lin*. Effects of Ultrasound-heating Combinatorial Treatment on Milk Quality[J]. FOOD SCIENCE, 2009, 30(19 ): 78-80.

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Effects of Ultrasound-heating Combinatorial Treatment on Milk Quality

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