Study on accelerated shelf-life testing for ultra-high temperature processed cow milk

HANG Feng; GUO Benheng; REN Lu; GONG Guangyu; WANG Yinyu; CHEN Wei; ZHANG Hao

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Study on accelerated shelf-life testing for ultra-high temperature processed cow milk

更新时间：2025-12-10

- Study on accelerated shelf-life testing for ultra-high temperature processed cow milk
- CIESC Journal Issue 5, Pages: 1213-1218(2010)
- 作者机构：
  
  1. 光明乳业股份有限公司技术中心乳业生物技术国家重点实验室
  2. 江南大学食品学院食品科学与技术国家重点实验室
- 作者简介：
- 基金信息：
- DOI：
  CLC：
- Online First：05 May 2010，
  
  Published：05 May 2010
- 稿件说明：
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HANG Feng, GUO Benheng, REN Lu, et al. Study on accelerated shelf-life testing for ultra-high temperature processed cow milk[J]. CIESC Journal, 2010, (5): 1213-1218.
DOI：

HANG Feng, GUO Benheng, REN Lu, et al. Study on accelerated shelf-life testing for ultra-high temperature processed cow milk[J]. CIESC Journal, 2010, (5): 1213-1218. DOI：

摘要

Abstract

In order to estimate the shelf-life of cow milk sterilized by instant treated with Ultra Heat Temperature(UHT) in a relatively short time

the accelerated shelf-life testing (ASLT) was designed and conducted

selecting the histological change of the sterilized milk caused by fat droplets creaming as its criteria.The stability index (SI) and the viscosity variation of the sterilized milk were determined at preservation conditions of 20

40 and 45℃

using Turbiscan technology.The result showed that the SI was slightly higher for 25℃ than for 20℃

elevating linearly for temperature from 25℃ to 40℃

and decreased for 40℃ to 45℃.The SI data for 25℃ to 40℃ were fitted well with equation SIt=0.062t-1.382 (R2=0.990).If a ratio SIt/SI25℃ called as accelerated ratio (AR) was defined

the AR values calculated from the equation were 3.6，4.3 and 5.0 for 35

37.5 and 40℃

respectively

which were agreement with the data from ASLT.So

the model could be used for the prediction of the shelf-life of sterilized milk by UHT process.

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