Study on Using Microfiltration to Improve the Quality and Extend Shelf Life of Skim Fresh Milk
碩士 === 東海大學 === 畜產與生物科技學系 === 104 === High-temperature short-time (HTST) thermal pasteurization has been effectively used for decades as a method to extend the shelf life of fluid milk and to eradicate pathogenic bacteria from it. As global trade extends, and mass production of foods gets more centr...
Main Authors: | , |
---|---|
Other Authors: | |
Format: | Others |
Language: | zh-TW |
Published: |
2016
|
Online Access: | http://ndltd.ncl.edu.tw/handle/05986984405463780820 |
id |
ndltd-TW-104THU00289006 |
---|---|
record_format |
oai_dc |
spelling |
ndltd-TW-104THU002890062016-10-14T04:10:03Z http://ndltd.ncl.edu.tw/handle/05986984405463780820 Study on Using Microfiltration to Improve the Quality and Extend Shelf Life of Skim Fresh Milk 以微過濾處理提升脫脂鮮乳品質及延長貯存期之研究 Su,Yu-Shao 蘇昱韶 碩士 東海大學 畜產與生物科技學系 104 High-temperature short-time (HTST) thermal pasteurization has been effectively used for decades as a method to extend the shelf life of fluid milk and to eradicate pathogenic bacteria from it. As global trade extends, and mass production of foods gets more centralized, shipping of milk to distant places where no milk production is available is more common. The purpose of this study is to test the milk quality, shelf life and nutritional content after microfiltration(MF). Microfiltration is using 1.5μm filter paper to filtrated the skim milk and support by pump. After separation and microfiltration, somatic cell of raw milk from 481,210 cells/ml down to 7428 cells/ml in microfiltrated skim milk, effectively improve the milk quality. Nutrition aspects as for extended shelf life milk, treated with MF, the total protein was only slightly decreased (0.02-0.04%) but the ratio of the protein fractions unchanged within the measurement accuracy, lactose slightly decreased (0.02-0.03%) and solids-not-fat (SNF) slightly rised (0.03-0.04%). The shelf life of the MF-HTST milk refrigerated at 4 ℃ can be extended to 18 days Chow, Chi-Fa 周繼發 2016 學位論文 ; thesis 46 zh-TW |
collection |
NDLTD |
language |
zh-TW |
format |
Others
|
sources |
NDLTD |
description |
碩士 === 東海大學 === 畜產與生物科技學系 === 104 === High-temperature short-time (HTST) thermal pasteurization has been effectively used for decades as a method to extend the shelf life of fluid milk and to eradicate pathogenic bacteria from it. As global trade extends, and mass production of foods gets more centralized, shipping of milk to distant places where no milk production is available is more common. The purpose of this study is to test the milk quality, shelf life and nutritional content after microfiltration(MF). Microfiltration is using 1.5μm filter paper to filtrated the skim milk and support by pump. After separation and microfiltration, somatic cell of raw milk from 481,210 cells/ml down to 7428 cells/ml in microfiltrated skim milk, effectively improve the milk quality. Nutrition aspects as for extended shelf life milk, treated with MF, the total protein was only slightly decreased (0.02-0.04%) but the ratio of the protein fractions unchanged within the measurement accuracy, lactose slightly decreased (0.02-0.03%) and solids-not-fat (SNF) slightly rised (0.03-0.04%). The shelf life of the MF-HTST milk refrigerated at 4 ℃ can be extended to 18 days
|
author2 |
Chow, Chi-Fa |
author_facet |
Chow, Chi-Fa Su,Yu-Shao 蘇昱韶 |
author |
Su,Yu-Shao 蘇昱韶 |
spellingShingle |
Su,Yu-Shao 蘇昱韶 Study on Using Microfiltration to Improve the Quality and Extend Shelf Life of Skim Fresh Milk |
author_sort |
Su,Yu-Shao |
title |
Study on Using Microfiltration to Improve the Quality and Extend Shelf Life of Skim Fresh Milk |
title_short |
Study on Using Microfiltration to Improve the Quality and Extend Shelf Life of Skim Fresh Milk |
title_full |
Study on Using Microfiltration to Improve the Quality and Extend Shelf Life of Skim Fresh Milk |
title_fullStr |
Study on Using Microfiltration to Improve the Quality and Extend Shelf Life of Skim Fresh Milk |
title_full_unstemmed |
Study on Using Microfiltration to Improve the Quality and Extend Shelf Life of Skim Fresh Milk |
title_sort |
study on using microfiltration to improve the quality and extend shelf life of skim fresh milk |
publishDate |
2016 |
url |
http://ndltd.ncl.edu.tw/handle/05986984405463780820 |
work_keys_str_mv |
AT suyushao studyonusingmicrofiltrationtoimprovethequalityandextendshelflifeofskimfreshmilk AT sūyùsháo studyonusingmicrofiltrationtoimprovethequalityandextendshelflifeofskimfreshmilk AT suyushao yǐwēiguòlǜchùlǐtíshēngtuōzhīxiānrǔpǐnzhìjíyánzhǎngzhùcúnqīzhīyánjiū AT sūyùsháo yǐwēiguòlǜchùlǐtíshēngtuōzhīxiānrǔpǐnzhìjíyánzhǎngzhùcúnqīzhīyánjiū |
_version_ |
1718386906627047424 |