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

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 present invention relates to a method for identifying raw milk, pasteurized milk and UHT milk. Background technique

[0002] Different heat treatment methods have different effects on milk composition. There are currently two main heat treatment methods used in liquid milk processing: pasteurization and ultra-high temperature sterilization. That is, the nutritional value of pasteurized milk and UHT milk produced with the same raw materials is very different. Pasteurization usually adopts high temperature and short-time sterilization at 72°C and 15s. The milk sterilized by pasteurization method is called "pasteurized milk", which is internationally recognized as real fresh milk. The ultra-high temperature sterilization method (UHT) uses 137 ° C, 4s to instantly eliminate all bacteria and enzymes, and some nutrients are also destroyed. The ultra-high temperature sterilized milk is packaged in a sterile state, and the shelf life is greatly extended....

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