奶及奶制品中酸度的比较研究
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摘要
酸度是衡量牛奶新鲜度的重要指标,生乳中的酸度来源有两种:自然酸度和发酵酸度。自然酸度是指刚挤出来的生乳本身所具有的酸度,主要来源于生乳中的酪蛋白、白蛋白、柠檬酸盐、磷酸盐及二氧化碳等酸性物质。发酵酸度是指生乳在贮存运输的过程中,由细菌的侵入并在其中生长繁殖产生的酸性物质而升高的那部分酸度。为了保障牛奶质量和安全,部分国家和地区对牛奶中酸度进行了规定。本文对酸度与奶及奶制品质量安全的关系、影响酸度的因素和酸度的检测方法进行了综述,旨在为我国生乳酸度的研究提供一些基础资料。
Acidity is an important index to estimate the freshness of milk,there are two sources of acidity in raw milk:natural acidity and fermented acidity.Natural acidity refers to the acidity of the raw milk that has just been extruded.It is mainly derived from acidic substances such as casein,albumin,citrate,phosphate and carbon dioxide in raw milk.Fermentation acidity refers to the acidity of the raw milk which is raised by the intrusion of bacteria and the acidic substances produced by the growth and reproduction of the raw milk during storage and transportation.In order to ensure the quality and safety of milk,some countries and regions have regulations on acidity of milk.This paper reviewed the relationship between milk acidity and milk quality and Safety,the influencing factors of milk acidity and corresponding determination method,to provide some basic data for the research of milk in China.
Acidity is an important index to estimate the freshness of milk,there are two sources of acidity in raw milk:natural acidity and fermented acidity.Natural acidity refers to the acidity of the raw milk that has just been extruded.It is mainly derived from acidic substances such as casein,albumin,citrate,phosphate and carbon dioxide in raw milk.Fermentation acidity refers to the acidity of the raw milk which is raised by the intrusion of bacteria and the acidic substances produced by the growth and reproduction of the raw milk during storage and transportation.In order to ensure the quality and safety of milk,some countries and regions have regulations on acidity of milk.This paper reviewed the relationship between milk acidity and milk quality and Safety,the influencing factors of milk acidity and corresponding determination method,to provide some basic data for the research of milk in China.
引文
[1]本草纲目[M].北京:人民卫生出版社,1979.
[2]张养东,刘月娟,王宗伟,等.牛奶人类最接近完美的食物[J].中国乳业,2017,186(6):18-20.
[3]HASAN T,RAKIB R H.Physiochemical and microbiological quality assessment and detection of adulterants of raw milk available in Nakla Upazila,Sherpur,Bangladesh[J].SAARC Journal of Agriculture,2017,14(2):210-217.
[4]SILVA T D S,NICOLAU E S,REZENDE C S M,et al.Titratable acidity of the milk produced in the state of Goias under federal oversight[J].Higiene Alimentar,2015,244/245(29):138-143.
[5]MOOSAVY M H,ROOSTAEE N.Effects of seasonal and geographical variations on the physicochemical properties of commercial pasteurized milk in the northwest of Iran[J].Nutrition&Food Science 2017(1):31-41.
[6]FOX P F,UNIACKE-LOWE T,MCSWEENEY P L H,et al.Dairy Chemistry and Biochemistry[M].Springer International Publishing,2015.
[7]TANG T B,ZULKAFLI M S.Electronic tongue for fresh milk assessment A revisit of using pH as indicator:IEEE International Conference on Circuits and Systems,2013[C].2013 Ieee International Conference on Circuits and Systems,2013:167-171.
[8]李清,张瑞云,李文,等.不同生鲜水牛乳滴定酸度的分析[J].食品与机械,2016,32(10):53-56.
[9]CALAMARI L,GOBBI L,BANI P.Improving the prediction ability of FT-MIR spectroscopy to assess titratable acidity in cow’s milk.[J].Food Chemistry,2016,192:477-484.
[10]LU M,SHIAU Y,WONG J,et al.Milk Spoilage:Methods and Practices of Detecting Milk Quality[J].Food&Nutrition Sciences,2013,04(7):113-123.
[11]李灿磊,毛学英,张志胜.乳及发酵乳制品工艺学[M].中国质检出版社,2014.
[12]WANJALA G W,MATHOOKO F M,KUTIMA P M,et al.Microbiological quality and safety of raw and pasteurized milk marketed in and around Nairobi Region[J].African Journal of Food,Agriculture,Nutrition and Development,2017,17(1):11518-11532.
[13]PEREIRA C I D V.Evaluation of human milk titratable acidity before and after addition of a nutritional supplement for preterm newborns[J].Jornal De Pediatria,2016,92(5):499-504.
[14]V ZQUEZROM N S,ESCUDERVIECO D,GARC?ALARA NR,et al.Impact of Freezing Time on Dornic Acidity in Three Types of Milk:Raw Donor Milk,Mother's Own Milk,and Pasteurized Donor Milk.[J].Breastfeeding Medicine,2016,11(2):91-93.
[15]WANG Y,DING W,KOU L,et al.A Non-destructive method to assess freshness of raw bovine milk using FT-NIR spectroscopy[J].Journal of Food Science&Technology,2014,52(8):1-6.
[16]GB 5409-1985牛乳检验方法[S].
[17]GB 5413.34-2010乳和乳制品酸度的测定[S].
[18]GB 5009.239-2016食品安全国家标准食品酸度的测定[S].
[19]GB 6914-1986生鲜牛乳收购标准[S].
[20]CNS 3441-2007(中国-台湾)乳品检验法-酸度的滴定[S].
[21]日本厚生劳动省2016年第109号令乳及乳制品成分规格标准[S].
[22]ESCUDERVIECO D,VáZQUEZROMáN S,SáNCHEZPALL?SJ,et al.Determination of Acidity in Donor Milk:Comparison of Results Obtained by 2 Different Analytical Methods.[J].Journal of Human Lactation Official Journal of International Lactation Consultant Association,2015,32(4):73-75.
[23]VáZQUEZ-ROMáN S,GARCIA-LARA N R,Escuder-Vieco D,et al.Determination of Dornic acidity as a method to select donor milk in a milk bank.[J].Breastfeeding Medicine the Official Journal of the Academy of Breastfeeding Medicine,2013,8(1):99-104.
[24]VERMA S K,SOOD S K,SAINI R K,et al.Pediocin PA-1 containing fermented cheese whey reduces total viable count of raw buffalo(Bubalis bubalus)milk[J].LWT-Food Science and Technology,2017,83:193-200.
[25]RUUSUNEN M,SALONEN M,PULKKINEN H,et al.Pathogenic bacteria in Finnish bulk tank milk.[J].Foodborne Pathogens&Disease,2013,10(2):99-106.
[26]李亮.近红外光谱技术在原料奶掺假快速检测及新鲜度检测中的应用研究[D].西北农林科技大学,2010.
[27]SCHMIDT K A,STUPAR J,SHIRLEY J E,et al.Factors affecting titratable acidity in raw milk[J].1996:60-62.
[28]O'CONNELL A,KELLY A L,TOBIN J,et al.The effect of storage conditions on the composition and functional properties of blended bulk tank milk[J].Journal of Dairy Science,2016,100(2):991-1003.
[29]GB 19301-2010食品安全国家标准生乳[S].
[30]T/HLJNX 001-2016黑龙江省食品安全团体标准生乳[S].
[31]DBS 45/011-2014广西壮族自治区地方标准生水牛乳[S].
[32]RHB 701-2012中国乳制品工业行业规范生水牛乳[S].
[33]CNS 3055-2015中国-台湾地区标准生乳[S].
[34]GB 33-1977新鲜生牛乳卫生标准[S].
[35]GB 5408-85消毒牛乳[S].
[36]GB 19301-2003鲜乳卫生标准[S].
[37]NY 5045-2008无公害食品生鲜牛乳[S].
[38]新西兰-动物产品通告:向消费者销售的生乳[S].
[39]肯尼亚-巴氏杀菌骆驼奶的规范[S].
[40]U.S.Food and Drug Administration(FDA)[S].
[41]National Dairy Code-Part II and III[S].
[42]97/80/European Community[S].
[43]TESFAY T,SEIFU A K E.Physico Chemical Properties of Cow Milk Produced and Marketed in Dire Dawa Town,Eastern Ethiopia[J].Food Science and Quality Management,2015,42:56-62.
[44]NAJAF N M,ALI M S,ARASH K,et al.Fat and protein contents,acidity and somatic cell counts in bulk milk of Holstein cows in the Khorasan Razavi Province,Iran[J].International Journal of Dairy Technology,2010,62(1):19-26.
[45]HUI W,LIU Z Q,LIU Y M,et al.Levels of Cu,Mn,Fe and Zn in cow serum and cow milk:relationship with trace elements contents and chemical composition in milk.[J].Acta Scientiae Veterinari,2014,42(1):1190-1204.
[2]张养东,刘月娟,王宗伟,等.牛奶人类最接近完美的食物[J].中国乳业,2017,186(6):18-20.
[3]HASAN T,RAKIB R H.Physiochemical and microbiological quality assessment and detection of adulterants of raw milk available in Nakla Upazila,Sherpur,Bangladesh[J].SAARC Journal of Agriculture,2017,14(2):210-217.
[4]SILVA T D S,NICOLAU E S,REZENDE C S M,et al.Titratable acidity of the milk produced in the state of Goias under federal oversight[J].Higiene Alimentar,2015,244/245(29):138-143.
[5]MOOSAVY M H,ROOSTAEE N.Effects of seasonal and geographical variations on the physicochemical properties of commercial pasteurized milk in the northwest of Iran[J].Nutrition&Food Science 2017(1):31-41.
[6]FOX P F,UNIACKE-LOWE T,MCSWEENEY P L H,et al.Dairy Chemistry and Biochemistry[M].Springer International Publishing,2015.
[7]TANG T B,ZULKAFLI M S.Electronic tongue for fresh milk assessment A revisit of using pH as indicator:IEEE International Conference on Circuits and Systems,2013[C].2013 Ieee International Conference on Circuits and Systems,2013:167-171.
[8]李清,张瑞云,李文,等.不同生鲜水牛乳滴定酸度的分析[J].食品与机械,2016,32(10):53-56.
[9]CALAMARI L,GOBBI L,BANI P.Improving the prediction ability of FT-MIR spectroscopy to assess titratable acidity in cow’s milk.[J].Food Chemistry,2016,192:477-484.
[10]LU M,SHIAU Y,WONG J,et al.Milk Spoilage:Methods and Practices of Detecting Milk Quality[J].Food&Nutrition Sciences,2013,04(7):113-123.
[11]李灿磊,毛学英,张志胜.乳及发酵乳制品工艺学[M].中国质检出版社,2014.
[12]WANJALA G W,MATHOOKO F M,KUTIMA P M,et al.Microbiological quality and safety of raw and pasteurized milk marketed in and around Nairobi Region[J].African Journal of Food,Agriculture,Nutrition and Development,2017,17(1):11518-11532.
[13]PEREIRA C I D V.Evaluation of human milk titratable acidity before and after addition of a nutritional supplement for preterm newborns[J].Jornal De Pediatria,2016,92(5):499-504.
[14]V ZQUEZROM N S,ESCUDERVIECO D,GARC?ALARA NR,et al.Impact of Freezing Time on Dornic Acidity in Three Types of Milk:Raw Donor Milk,Mother's Own Milk,and Pasteurized Donor Milk.[J].Breastfeeding Medicine,2016,11(2):91-93.
[15]WANG Y,DING W,KOU L,et al.A Non-destructive method to assess freshness of raw bovine milk using FT-NIR spectroscopy[J].Journal of Food Science&Technology,2014,52(8):1-6.
[16]GB 5409-1985牛乳检验方法[S].
[17]GB 5413.34-2010乳和乳制品酸度的测定[S].
[18]GB 5009.239-2016食品安全国家标准食品酸度的测定[S].
[19]GB 6914-1986生鲜牛乳收购标准[S].
[20]CNS 3441-2007(中国-台湾)乳品检验法-酸度的滴定[S].
[21]日本厚生劳动省2016年第109号令乳及乳制品成分规格标准[S].
[22]ESCUDERVIECO D,VáZQUEZROMáN S,SáNCHEZPALL?SJ,et al.Determination of Acidity in Donor Milk:Comparison of Results Obtained by 2 Different Analytical Methods.[J].Journal of Human Lactation Official Journal of International Lactation Consultant Association,2015,32(4):73-75.
[23]VáZQUEZ-ROMáN S,GARCIA-LARA N R,Escuder-Vieco D,et al.Determination of Dornic acidity as a method to select donor milk in a milk bank.[J].Breastfeeding Medicine the Official Journal of the Academy of Breastfeeding Medicine,2013,8(1):99-104.
[24]VERMA S K,SOOD S K,SAINI R K,et al.Pediocin PA-1 containing fermented cheese whey reduces total viable count of raw buffalo(Bubalis bubalus)milk[J].LWT-Food Science and Technology,2017,83:193-200.
[25]RUUSUNEN M,SALONEN M,PULKKINEN H,et al.Pathogenic bacteria in Finnish bulk tank milk.[J].Foodborne Pathogens&Disease,2013,10(2):99-106.
[26]李亮.近红外光谱技术在原料奶掺假快速检测及新鲜度检测中的应用研究[D].西北农林科技大学,2010.
[27]SCHMIDT K A,STUPAR J,SHIRLEY J E,et al.Factors affecting titratable acidity in raw milk[J].1996:60-62.
[28]O'CONNELL A,KELLY A L,TOBIN J,et al.The effect of storage conditions on the composition and functional properties of blended bulk tank milk[J].Journal of Dairy Science,2016,100(2):991-1003.
[29]GB 19301-2010食品安全国家标准生乳[S].
[30]T/HLJNX 001-2016黑龙江省食品安全团体标准生乳[S].
[31]DBS 45/011-2014广西壮族自治区地方标准生水牛乳[S].
[32]RHB 701-2012中国乳制品工业行业规范生水牛乳[S].
[33]CNS 3055-2015中国-台湾地区标准生乳[S].
[34]GB 33-1977新鲜生牛乳卫生标准[S].
[35]GB 5408-85消毒牛乳[S].
[36]GB 19301-2003鲜乳卫生标准[S].
[37]NY 5045-2008无公害食品生鲜牛乳[S].
[38]新西兰-动物产品通告:向消费者销售的生乳[S].
[39]肯尼亚-巴氏杀菌骆驼奶的规范[S].
[40]U.S.Food and Drug Administration(FDA)[S].
[41]National Dairy Code-Part II and III[S].
[42]97/80/European Community[S].
[43]TESFAY T,SEIFU A K E.Physico Chemical Properties of Cow Milk Produced and Marketed in Dire Dawa Town,Eastern Ethiopia[J].Food Science and Quality Management,2015,42:56-62.
[44]NAJAF N M,ALI M S,ARASH K,et al.Fat and protein contents,acidity and somatic cell counts in bulk milk of Holstein cows in the Khorasan Razavi Province,Iran[J].International Journal of Dairy Technology,2010,62(1):19-26.
[45]HUI W,LIU Z Q,LIU Y M,et al.Levels of Cu,Mn,Fe and Zn in cow serum and cow milk:relationship with trace elements contents and chemical composition in milk.[J].Acta Scientiae Veterinari,2014,42(1):1190-1204.