Perbedaan nilai gizi susu sapi setelah pasteurisasi non termal dengan HPEF (High Pulsed Electric Field)

Budi Hariono, Feby Erawantini, Azamataufiq Budiprasojo, Trismayanti Dwi Puspitasari
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引用次数: 2

Abstract

Cow's milk is the secretion of a cow that has perfect nutritional value but is easily damaged. Efforts to extend the shelf life of milk, milk is usually stored in a box freezer or by thermal pasteurization. However, this thermal processing can change the smell, taste, colour and reduce the nutritional content of milk, especially protein, which is a heat resistant substance. Alternative non-thermal technology that HPEF can apply. The method of this research was descriptive, describing the nutritional value of milk before and after had been HPEF Implementation. After non-thermal pasteurized cow's milk with HPEF, the nutritional value of cow's milk was better than fresh cow's milk. In unprocessed milk with HPEF, the fat content decreased by 3,77%. Protein content increased 0,15%, lactose 0,29%, and increased mineral content 0,05%. The TPC test on milk showed 6,91 x 102 cfu/ml. HPEF implementation can effectively reduce fat levels, increase protein, lactose levels, and increase mineral levels in milk. Non-thermal pasteurized cow's milk with HPEF can be immediately ready for consumption
牛奶营养价值的差异在非热巴氏消毒后与HPEF(高脉冲电力场)
牛奶是奶牛的分泌物,具有完美的营养价值,但很容易受损。为了延长牛奶的保质期,牛奶通常被储存在箱式冷冻柜中或通过热巴氏灭菌。然而,这种热处理可以改变牛奶的气味、味道、颜色,并降低牛奶的营养含量,尤其是蛋白质,这是一种耐热物质。HPEF可以应用的替代非热技术。本研究采用描述性方法,描述实施HPEF前后牛奶的营养价值。用HPEF对牛奶进行非热杀菌后,牛奶的营养价值优于新鲜牛奶。在添加HPEF的未加工牛奶中,脂肪含量降低了3.77%。蛋白质含量增加了0.15%,乳糖增加了0.29%,矿物质含量增加了0.05%。对牛奶的TPC测试显示6,91 x 102 cfu/ml。实施HPEF可以有效降低牛奶中的脂肪水平,增加蛋白质、乳糖水平,并增加矿物质水平。使用HPEF的非热巴氏灭菌牛奶可以立即食用
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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