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UHT乳在货架期内理化性质的变化研究
引用本文:闫志国.UHT乳在货架期内理化性质的变化研究[J].乳业科学与技术,2011,34(1):36-38.
作者姓名:闫志国
作者单位:内蒙古伊利实业集团股份有限公司液态奶事业部,内蒙古,呼和浩特,010080
摘    要:本文研究了UHT全脂乳在37℃温度下,酸度、黏度、蛋白水解度和酒精稳定性的变化情况,并得出UHT乳在37℃温度下的货架期。

关 键 词:UHT乳  货架期  加速试验

Study on the Change of Physicochemical Property in UHT Milk Shelf-life
Yan Zhiguo.Study on the Change of Physicochemical Property in UHT Milk Shelf-life[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2011,34(1):36-38.
Authors:Yan Zhiguo
Institution:Yan Zhiguo Milk Business,Technology Research and Developent,Inner Mongolia Yili Industrial Group Co.,Ltd.,Huhhot of Inner Mongplia 010080,China
Abstract:In this paper,proteolysis,viscosity,acid-degree,alcohol-stability change were studied about whole UHT milk at 37 ℃,and the evaluation model of UHT milk shelf-life was established.
Keywords:UHT milk  shelf-life  shelf life accelerated test  
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