Study on Using Microfiltration to Improve the Quality and Extend Shelf Life of Skim Fresh Milk

• Main Authors: Su,Yu-Shao, 蘇昱韶
• Other Authors: Chow, Chi-Fa
• Format: Others
• Language: zh-TW
• Published: 2016
• Online Access: http://ndltd.ncl.edu.tw/handle/05986984405463780820

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