【摘要】 以鲜牛奶为实验材料,以pH值、浊度、Zeta电位以及流变特性的变化为品质评价指标,研究不同的热-超声联合处理方式对牛奶品质的影响。研究表明,热-超声联合处理对牛奶的品质没有负面影响,各种联合处理方式中,先超声处理后加热的处理方式下牛奶的品质最佳。更多还原

【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.更多还原