※基础研究JournalofDairyScienceandTechnology2023,Vol.46No.28不同市售膜处理牛乳发酵差异比较研究王磊（上海乳业生物工程技术研究中心，乳业生物技术国家重点实验室，光明乳业股份有限公司乳业研究院，上海200436）摘要：对2种市售膜处理牛乳及市售未经膜处理牛乳，通过加糖与不加糖作为对照进行发酵，以发酵时间、发酵前后糖类含量变化、黏度、质构及持水性为分析指标，对比不同市售膜处理牛乳的发酵差异性。结果表明：与对照组相比，经膜处理后牛乳蛋白含量越高，发酵时间越长；糖类含量分析表明，超滤提高了乳糖的消耗率，而纳滤导致葡萄糖的消耗率大幅下降，即使添加外源糖消耗率也无法显著提高；黏度分析表明，膜处理牛乳发酵后黏度显著高于对照组牛乳发酵后黏度，但抗剪切性变差；质构分析表明，膜处理牛乳发酵后硬度及咀嚼性显著高于对照组；持水性分析表明，经膜处理的牛乳发酵后持水性更高。关键词：膜处理；超滤；纳滤；发酵；质构；黏度DifferencesinFermentationCharacteristicsofCommercialUltrafiltratedandNanofiltratedMilkandUltrafiltratedMilkWANGLei(ShanghaiEngineeringResearchCenterofDairyBiotechnology,StateKeyLaboratoryofDairyBiotechnology,DairyResearchInstitute,BrightDairyandFoodCo.Ltd.,Shanghai200436,China)Abstract:Thedifferencesinfermentationcharacteristicsofcommercialultrafiltratedandnanofiltreatedmilk,ultrafiltratedmilkanduntreatedmilkwithandwithoutaddedsugarwerecomparedintermsoffermentationtime,andchangesinlactoseandglucosecontentsbeforeandafterfermentation,viscosity,texture,andwater-holdingcapacity(WHC).Theresultsshowedthatcomparedtountreatedmilk,thehighertheproteincontentofmembranetreatedmilk,thelongerthefermentationtime.Theconsumptionrateoflactosewasincreasedbyultrafiltration,whilenanofiltrationledtoasignificantdecreaseintheconsumptionrateofglucose,whichcouldnotbesignificantlyincreasedevenwiththeadditionofsugars.Theviscosityofmembranetreatedmilkafterfermentationwassignificantlyhigherthanthatoftheuntreatedcontrol,buttheshearresistancewasworse.Textureprofileanalysis(TPA)showedthatthehardnessandchewinessofmembranetreatedmilkafterfermentationweresignificantlyhigherthanthoseofthecontrol.TheWHCofmembranetreatedmilka...
