摘要
罐装牛奶加工过程中pH值的变化对于系统的稳定性和产品货架期的稳定性有很大的影响;建立产品体系中pH值与滴定酸度的对应关系方便指导生产中的过程控制;产品体系中添加磷酸盐和柠檬酸盐对于改善产品稳定性有非常明显的作用。
The changing of pH had much influence to the stabilities of the system and the shelf life during milk production; establishing the relationship between pH and 癟 can be convenient to guide the producing; it would be distinct function to improve the stability of the milk by adding phosphate and citrate.
出处
《乳业科学与技术》
2006年第3期108-109,共2页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
关键词
罐装牛奶加工
pH值的变化
稳定性
the process of canned milk
the changing of pH
stability
