Method for distinguishing raw milk, pasteurized milk and UHT (Ultra Heat Treated) milk

A technology of pasteurized milk and raw milk, which is applied in the analysis of suspensions and porous materials, measuring devices, particle suspension analysis, etc., and can solve the problems of expensive detection equipment, troublesome and time-consuming operation of isoenzyme electrophoresis, etc.

Active Publication Date: 2013-08-14
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this detection method has problems such as long detection time, high cost, and expensive detection equipment.
Using isoenzyme electrophoresis to analyze pasteurized milk and ultra-hi

Method used

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  • Method for distinguishing raw milk, pasteurized milk and UHT (Ultra Heat Treated) milk
  • Method for distinguishing raw milk, pasteurized milk and UHT (Ultra Heat Treated) milk
  • Method for distinguishing raw milk, pasteurized milk and UHT (Ultra Heat Treated) milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1, the influence of different chelating salt solutions on the turbidity of raw milk, pasteurized milk and UHT

[0032] Mix the aqueous solution of 0.4M calcium chelate salt with raw milk, pasteurized milk and UHT milk at a volume ratio of 1:1 for chelation reaction for 30 minutes, then centrifuge at 4°C and 15000g for 15 minutes to remove the upper layer of fat, and use spectroscopic The turbidity at 600 nm of the centrifuged lower layer liquid was detected by a photometer.

[0033] The calcium chelate salts used are: anhydrous sodium sulfate, anhydrous sodium carbonate, sodium polyphosphate, sodium chloride, sodium tartrate, sodium nitrate, anhydrous sodium acetate, trisodium citrate, citric acid, ammonium citrate, Diammonium hydrogen citrate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium pyrophosphate, sodium hexametaphosphate, sodium polyphosphate.

[0034] The obtained turbidity test results are shown in Table 1.

[0035] Table 1. Tur...

Embodiment 2

[0038] Example 2, the influence of different chelation reaction temperatures on the turbidity of raw milk, pasteurized milk and UHT

[0039] Take raw milk, pasteurized milk and UHT milk and mix them with 0.4M trisodium citrate at a volume ratio of 1:1, respectively carry out chelation reaction at 4, 25 and 37°C for 30min, then place at 4°C, 15000g Centrifuge for 15 minutes to remove the upper layer of fat, and use a spectrophotometer to detect the turbidity of the centrifuged lower layer at 600 nm. The results are shown in Table 1.

[0040] Table 2. Effects of different reaction temperatures on raw milk, pasteurized milk and UHT milk

[0041]

[0042] *Different letters in the same row represent P<0.05 difference

[0043] It can be seen from Table 2 that the storage time at 4°C, 25°C and 37°C can well distinguish the three types of milk. However, after standing at 37°C for 30 minutes, the turbidity of raw milk, pasteurized milk and UHT milk decreased significantly, indica...

Embodiment 3

[0044] Example 3. Effects of different chelation reaction times on the turbidity of raw milk, pasteurized milk and UHT

[0045] Mix raw milk, pasteurized milk and UHT milk with 0.4M trisodium citrate at a volume ratio of 1:1, and perform chelation reactions at 25°C for 0 min, 20 min, 40 min, 60 min, and 80 min to remove the upper layer of fat. Centrifuge at 15,000 g for 15 min at 4°C, and use a spectrophotometer to detect the turbidity of the centrifuged lower layer at 600 nm. The results are shown in Table 3.

[0046] Table 3. Effect of different treatment time on milk A600

[0047]

[0048]The results of 0min, 20min, 40min, 60min, and 80min showed that after different heat-treated milk and trisodium citrate were mixed in equal proportions, the chelation reaction time had no significant effect on turbidity. Therefore, after the test milk sample is mixed with trisodium citrate, it can be centrifuged to detect its turbidity.

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Abstract

The invention discloses a method for distinguishing raw milk, pasteurized milk and UHT milk. In the method, nephelometry is used for distinguishing the raw milk, the pasteurized milk and the UHT milk. Different heat treatment processes have greatly different influences on milk components. After the raw milk is treated by different heat treatment temperature and time, calcium in the milk changes from colloidal calcium into soluble calcium when the milk meets the calcium chelates, and casein micelle is dispersed, thus, the milk can present different turbidities. Therefore, the raw milk, the pasteurized milk and the UHT milk can be distinguished quickly by means of nephelometry, and the method disclosed by the invention is simple and convenient to operate, quick in detection and low in cost. The method disclosed by the invention has wide application prospect in the field of rapid detection for liquid milk products.

Description

technical field [0001] The invention relates to a method for distinguishing raw milk, pasteurized milk and UHT milk. Background technique [0002] Different heat treatment methods have very different effects on milk components. At present, there are two main heat treatment methods used in liquid milk processing: pasteurization and ultra-high temperature sterilization. The nutritional value of pasteurized milk and UHT milk produced with the same raw materials is very different. Pasteurization usually adopts short-term high-temperature sterilization at 72°C for 15s. Milk sterilized by pasteurization is called "pasteurized milk" and is internationally recognized as real fresh milk. The ultra-high temperature sterilization method (UHT) uses 137°C and 4s to instantly eliminate all bacteria and enzymes, and some nutrients are also completely destroyed. The ultra-high temperature sterilized milk is packaged in an aseptic state, and the shelf life is greatly extended, so Known as...

Claims

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Application Information

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IPC IPC(8): G01N15/06
Inventor 吕加平张书文刘鹭李红娟崔文明孔凡丕陈建行
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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