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

A technology for pasteurized milk and raw milk, which is applied in suspension and porous material analysis, measuring device, particle suspension analysis, etc., can solve the problems of high cost, long detection time, and troublesome operation of isoenzyme electrophoresis.

Active Publication Date: 2014-11-05
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-high temperature sterilized milk, the operation of isoenzyme electrophoresis is cumbersome and time-consuming, and there are many inconveniences in the on-site monitoring of the dairy industry

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 raw milk, pasteurized milk and UHT milk turbidity

[0032] The aqueous solution of 0.4M calcium chelate salt was mixed with raw milk, pasteurized milk and UHT milk at a volume ratio of 1:1 to carry out chelation reaction for 30min, then centrifuged at 4°C and 15000g for 15min to remove the upper layer of fat. The turbidity at 600 nm of the lower liquid obtained by centrifugation was measured by 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, 600nm turbidit...

Embodiment 2

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

[0039] Take raw milk, pasteurized milk and UHT milk and mix them with 0.4M trisodium citrate in a volume ratio of 1:1, respectively, after chelating reaction at 4, 25 and 37 °C for 30 min, and then at 4 °C, 15000 g The upper layer of fat was removed by centrifugation for 15 min, and the turbidity of the lower layer liquid obtained by centrifugation at 600 nm was detected by a spectrophotometer. 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 column represent P<0.05 differences

[0043] It can be seen from Table 2 that the storage time at 4°C, 25°C and 37°C can well identify the three milks. However, the turbidity of raw milk, pasteurized milk and UHT milk was significantly reduced after being placed at 3...

Embodiment 3

[0044] Embodiment 3, the influence of different chelation reaction time on raw milk, pasteurized milk and UHT milk turbidity

[0045] Take raw milk, pasteurized milk and UHT milk and mix with 0.4M trisodium citrate in a volume ratio of 1:1, carry out chelation reaction at 25°C for 0min, 20min, 40min, 60min and 80min respectively, remove the upper layer fat, Centrifuge at 4°C and 15000g for 15min, and use a spectrophotometer to detect the turbidity of the lower liquid obtained by centrifugation at 600nm. The results are shown in Table 3.

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

[0047]

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

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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 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....

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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