为明确家用冰箱3种低温贮藏下生鲜牛奶的品质变化规律,以提高生鲜牛奶的贮藏期。试验采集新鲜的牛奶样品,研究了0、4、10 ℃贮藏1、2、3、4、5 d期间生鲜牛奶品质变化。0 ℃贮藏的生鲜牛奶中有少量气泡产生,4 ℃和10 ℃贮藏的生鲜牛奶中有气泡产生和絮状物漂浮,伴有腐臭味;随着贮藏温度升高生鲜牛奶的L*值减小加快;0 ℃贮藏对生鲜牛奶的酸度没有显著影响(P>0.05),4 ℃和10 ℃贮藏第5天生鲜牛奶的酸度显著升高(P<0.05);0和4 ℃贮藏,生鲜牛奶的乳蛋白和乳糖变化不显著(P>0.05);0、4、10 ℃贮藏,乳脂损失率分别为25.67%、31.11%、42.16%。相比4 ℃和10 ℃,家用冰箱0 ℃贮藏的生鲜牛奶品质良好,可为居民使用新型家用电冰箱贮藏牛奶提供借鉴。
This study aimed to investigate changes in raw milk quality under three different storage conditions using household refrigerators by measuring the fresh milk stored at 0, 4, and 10 ℃ on day 1, 2, 3, 4 and 5. The raw milk had small amount of bubbles when it was stored at 0 ℃. For raw milk stored at 4 or 10 ℃, bubbles, floating flocs and rancid smell were observed. The L* value of the milk decreased rapidly with increasing storage temperature. Moreover, 0 °C storage had no significant influence on the acidity of raw milk (P>0.05), while it increased significantly on the 5th day (P<0.05) at 4 and 10 ℃. In addition, the contents of protein and lactose in raw milk had no significant changes when stored at 0 or 4 ℃ (P>0.05). Moreover, the loss rates of fat content of raw milk were 25.67%, 31.11%, and 42.16% at 0, 4 and 10 ℃, respectively. Therefore, 0 ℃ can better retain raw milk quality for household refrigerators. The results of current study provide useful reference for residents to use household refrigerators to store milk.
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