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Changes of microbiological and physicochemical properties in Chinese infant formula caused by high heat treatment applied on concentrated milk

浓缩乳高温处理工艺对中国婴儿配方乳粉微生物和理化特性的影响

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Dairy Science & Technology

Abstract

In 2010, China published highly strict food safety standard for infant formula (GB 10765 2010). However, many manufacturers in China found it difficult to meet the new microbiological standard. The aim of this study was to find the appropriate processing conditions for producing Chinese infant milk with reduced microbial load. Concentrated milk was heated at 95 °C for 15 s (LHT) and 110 °C for 4 s (HHT), and their effects on the microbiological quality and physicochemical properties of the infant formula milk powder were investigated. Compared to LHT, HHT made significant effects on the bacterial, thermophilic, and aerobic spore counts. In addition, the total bacterial count of the infant formula milk powder after HHT met the requirements of the safety standard (GB 10765 2010). In terms of nutritional content, both powders met the requirement (GB 10765 2010) with no significant differences observed. There were also no significant differences observed between the two powders in terms of particle morphology, wettability, free fat content, thermal characteristics of fat, or milk fat globule membrane permeability. Although some slight differences (P ≤ 0.05) were found in solubility, dispersibility, viscosity, particle size of the reconstituted powder, and protein characteristics, the acceptability of the product under both heat treatments was found to be similar. The knowledge derived from this work can potentially provide an effective method for processing infant formula milk powder in China.

摘要

2010年中国颁布更严格的婴儿配方食品标准(GB 10765-2010),致使许多中国婴儿配方乳粉企业要达到新国标中的微生物标准较为困难。本研究目的在于分析浓缩乳热杀菌工艺对婴儿配方乳粉微生物指标的作用效果。研究比较了95 °C15 s(LHT)和110 °C 4 s(HHT)两种浓缩乳加热工艺对婴儿配方乳粉产品中微生物和理化指标的影响,结果表明,HHT工艺对乳粉细菌总数,嗜热菌和需氧芽孢数指标的影响比LHT更明显,经过HHT工艺后婴儿配方粉的细菌总数能够符合新国标要求(GB 10765-2010)。在营养成分上,两种工艺的乳粉均符合新国标要求且基本无显著差别。两种工艺处理的乳粉在微粒形态、可润湿性、游离脂肪含量、乳脂热力学特性以及脂肪球膜渗透性方面也均无显著差异。尽管在溶解度、可分散性、粘度、复溶粒径以及蛋白质特性方面两者有一定的差异(P ≤ 0.05),但对于产品的可接受性影响不大。本研究结果为改善中国婴儿配方粉品质提供了一个新的方法选择。

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Acknowledgments

This work was supported by the earmarked fund for Modern Agro-industry Technology Research System (CARS-37) and Project 2009BAC1B600 from the Ministry of Science and Technology of the People’s Republic of China.

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Authors and Affiliations

  1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China

    Guanchen Liu, Jialu Cao, Dongyan Ren, Dongdong Yuan & Liebing Zhang

  2. School of Food, Beijing Technology and Business University, Beijing, 100048, China

    Yan Li

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  1. Guanchen Liu
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  2. Yan Li
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  3. Jialu Cao
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  4. Dongyan Ren
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  5. Dongdong Yuan
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Correspondence to Yan Li or Liebing Zhang.

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Liu, G., Li, Y., Cao, J. et al. Changes of microbiological and physicochemical properties in Chinese infant formula caused by high heat treatment applied on concentrated milk. Dairy Sci. & Technol. 92, 719–733 (2012). https://doi.org/10.1007/s13594-012-0089-y

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  • DOI: https://doi.org/10.1007/s13594-012-0089-y

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