International Dairy Journal最新文献_第5页

Fermented milk with various whey protein-to-casein ratio modulates immunity and intestinal microecological homeostasis in rats 不同乳清蛋白与酪蛋白比例的发酵乳对大鼠免疫和肠道微生态稳态的调节作用

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2025-12-29 DOI: 10.1016/j.idairyj.2025.106541

Jinwei Zhou , Xiaorong Zeng , Fan He , Diru Liu

Whey protein (WP) fortification enhances sensory properties and physiological functions of fermented milk, yet the immunological and gut-microbiota impacts of altered WP-to-casein ratios remain unclear. In this study, fermented milks with varying WP-to-casein ratios were prepared using whey protein isolate (WPI), milk protein, or mixtures. Six-week gavage intervention in male Wistar rats revealed medium-low WPI doses (2.67 % and 1.33 %) increased beneficial gut bacteria including Peptostreptococcaceae, Clostridiaceae_1, Romboutsia, and Clostridium_sensu_stricto, while reducing harmful bacteria Erysipelotrichaceae. High-dose WPI (4.00 %) elevated fecal levels of short chain fatty acids, indole and its derivatives. Increasing WP-to-casein ratio to 10:8 enhanced Peptostreptococcaceae, Romboutsia, Intestinimonas (P < 0.05) while suppressing Erysipelotrichaceae. This ratio also elevated serum immunoglobulin A (IgA) and interleukin-2, colonic secretory IgA and recombinant mucin 2, improving gut barrier integrity. Thus, optimizing WP-to-casein ratio to 10:8 maximizes immunomodulatory and microbiota-regulating efficacy of protein-fortified fermented milk, providing basis for rational protein fortification strategies.

乳清蛋白增强了发酵乳的感官特性和生理功能，但乳清蛋白与酪蛋白比例的改变对免疫和肠道微生物群的影响尚不清楚。在这项研究中，使用乳清分离蛋白（WPI）、牛奶蛋白或混合物制备了不同wp与酪蛋白比例的发酵乳。对雄性Wistar大鼠进行为期6周的灌胃干预，发现中低剂量（2.67%和1.33%）的WPI增加了肠道有益菌群，包括胃链球菌科、Clostridiaceae_1、Romboutsia和clostridium_sensen_stricto，同时减少了有害菌丹毒科。高剂量WPI（4.00%）提高了粪便中短链脂肪酸、吲哚及其衍生物的水平。将蛋白与酪蛋白的比值提高到10:8，增强了Peptostreptococcaceae， Romboutsia， n肠菌属（P < 0.05），抑制了丹毒科。这一比例还提高了血清免疫球蛋白A （IgA）和白细胞介素-2、结肠分泌IgA和重组粘蛋白2，提高了肠道屏障的完整性。因此，将蛋白与酪蛋白的比例优化至10:8，可使蛋白强化发酵乳的免疫调节和微生物调节效果最大化，为制定合理的蛋白强化策略提供依据。

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引用次数: 0

Kinetics and efficiency of decolorizing electro-activated lactose solutions by adsorption on activated carbons, anion exchange resins and electro-oxidation process 活性炭、阴离子交换树脂和电氧化法对电活化乳糖溶液脱色的动力学和效率

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2025-12-29 DOI: 10.1016/j.idairyj.2025.106539

Abdullah Nayeem , Seddik Khalloufi , Mohammed Aider

Electro-activation has been proven as a promising technology for lactulose synthesis from lactose. However, this process also exhibits color development like that of the conventional chemical isomerization process. This study explores the decolorization of electro-activated lactose solutions using adsorption and electro-oxidation techniques. Six adsorbents, three activated carbons (AC) and three anion exchange resins, were evaluated. Adsorbents denoted AC-2 and Resin-M demonstrated superior performance, achieving 89.85 % and 85.63 % decolorization, expressed as absorbance decreases at 296 nm, and 82 % and 75.3 % decreases at 420 nm. Optimal results were obtained with 7.5 % adsorbent. Adsorption behavior followed Langmuir isotherms, and kinetic modeling revealed second-order and first-order reactions for AC-2 and Resin-M, respectively. BET analysis confirmed that AC-2 has a higher surface area and adsorption capacity. Electro-oxidation using Ti/Ti electrodes provided an efficient alternative with lower energy consumption (<6.0 kW h). HPLC analysis showed that the decolorization process preserved the sugar profile, supporting its applicability.

电活化法是一种很有前途的由乳糖合成乳果糖的技术。然而，这一过程也表现出与传统化学异构化过程一样的颜色发展。本研究探讨了利用吸附和电氧化技术对电活化乳糖溶液进行脱色。对六种吸附剂、三种活性炭和三种阴离子交换树脂进行了评价。AC-2和Resin-M吸附剂表现出优异的性能，脱色率分别达到89.85%和85.63%，在296 nm处吸光度下降，在420 nm处吸光度下降82%和75.3%。吸附剂用量为7.5%时效果最佳。吸附行为遵循Langmuir等温线，动力学模型显示AC-2和Resin-M分别为二级和一级反应。BET分析证实AC-2具有更高的表面积和吸附能力。使用Ti/Ti电极的电氧化提供了一种高效的替代方案，能耗更低（<6.0 kW h）。高效液相色谱分析表明，脱色过程保留了糖谱，支持其适用性。

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引用次数: 0

To explore the lipid composition of the fat globule membranes in sheep milk and goat milk based on lipidomics 利用脂质组学方法研究绵羊奶和山羊奶脂肪球膜的脂质组成

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2025-12-25 DOI: 10.1016/j.idairyj.2025.106536

Mengna Yu , Lu Liu , Xiuxiu Zhang , Yue Pan , Yin Pei , Shuai Liu , Xuanfei Fu , Jiaxuan Gai , Xiaodong Li

Given the established use of goat milk in infant formula (IF) and growing interest in sheep milk, this study systematically compared their milk fat globule membrane (MFGM) lipid profiles using untargeted lipidomics, benchmarked against human milk. The analysis identified 22 fatty acids, 242 glycerides, and 314 polar lipids, all exhibiting significant compositional differences. Sheep milk contained a greater diversity of fatty acids and higher levels of linoleic acid (LA) and arachidonic acid (ARA); it more closely resembled human milk in its MFGM composition. Furthermore, significant similarities were observed in sphingomyelin (SM) and ceramide (Cer) between sheep milk and human milk MFGM, such as the unique Cer(d18:0/16:0(2OH)). Metabolic pathway analysis indicated that compared with goat milk, sheep milk has metabolic pathways more similar to human milk. This study revealed the lipid differences of MFGM from different sources, providing data support for the lipid humanization of sheep milk MFGM IF.

鉴于羊奶在婴儿配方奶粉（IF）中的既定使用以及人们对羊奶的兴趣日益浓厚，本研究使用非靶向脂质组学，以人乳为基准，系统地比较了羊奶脂肪球膜（MFGM）脂质谱。分析鉴定出22种脂肪酸、242种甘油酯和314种极性脂质，均表现出显著的成分差异。羊奶中脂肪酸种类较多，亚油酸和花生四烯酸含量较高；它的MFGM成分更接近人乳。羊奶和人乳MFGM在鞘磷脂（SM）和神经酰胺（Cer）上有显著的相似性，如独特的Cer（d18:0/16:0(2OH)）。代谢途径分析表明，与羊奶相比，羊奶的代谢途径更接近人乳。本研究揭示了不同来源羊奶MFGM的脂质差异，为羊奶MFGM IF的脂质人源化提供数据支持。

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引用次数: 0

Impact of ripening on physico-chemical, lipid oxidation, and sensorial properties of blue-veined cheeses according to geographical origin 不同产地蓝脉奶酪的成熟对其理化、脂质氧化和感官特性的影响

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2025-12-24 DOI: 10.1016/j.idairyj.2025.106526

Gabriel Coelho , Isabela Maria Macedo Simon Sola , Luane de Oliveira Maior , Acácio Antonio Ferreira Zielinski , José Pedro Wojeicchowski , Luiz Gustavo Lacerda , Aline Alberti , Alessandro Nogueira

This study investigated the effects of ripening on the physicochemical, oxidative, and sensory characteristics of blue-style cheeses produced in Brazil (CSA) and Europe (CEU). CEU samples showed higher ripening indices, longer shelf life, and greater fungal development, resulting in distinct textural and color changes. Some CSA cheeses presented similar attributes, indicating potential for standardization. Sensory evaluation supported these findings, with 90 % of CEU and 70 % of CSA samples achieving higher preference scores. Principal Component Analysis (PCA) distinguished two regional clusters based on physicochemical, colorimetric, textural, and sensory traits. Differential Scanning Calorimetry (DSC) revealed an inverse relationship between ripening degree and lipid oxidation, showing that longer ripening enhances thermal stability, an advantage in culinary applications involving high temperatures. Overall, ripening and production practices were key determinants of quality, flavor, and functionality, reinforcing their importance for product optimization and gastronomic valorization.

本研究研究了成熟对巴西（CSA）和欧洲（CEU）生产的蓝色奶酪的理化、氧化和感官特性的影响。CEU样品成熟指数高，保质期长，真菌发育快，质地和颜色变化明显。一些CSA奶酪呈现出类似的属性，表明标准化的潜力。感官评价支持了这些发现，90%的CEU和70%的CSA样本获得了更高的偏好分数。主成分分析（PCA）根据理化、比色、质地和感官特征区分了两个区域聚类。差示扫描量热法（DSC）揭示了成熟程度与脂质氧化之间的反比关系，表明成熟时间越长，热稳定性越高，这在涉及高温的烹饪应用中具有优势。总的来说，成熟和生产实践是质量、风味和功能的关键决定因素，加强了它们对产品优化和美食增值的重要性。

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引用次数: 0

Non-protein nitrogen in milk and infant formula and its relevance in infant nutrition 牛奶和婴儿配方奶粉中的非蛋白氮及其与婴儿营养的相关性

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2025-12-24 DOI: 10.1016/j.idairyj.2025.106535

Niamh Gowen , David A. Goulding , Jonathan O'Regan , James A. O'Mahony

Non-protein nitrogen (NPN) is a fraction in milk comprised of numerous nitrogenous non-proteinaceous components, including but not limited to urea, ammonia, free amino acids, milk-derived peptides, and polyamines. Existing literature indicates significant differences in NPN concentrations and components between human and bovine milk. This also translates to differences in NPN concentrations or profiles in infant formulas manufactured from bovine milk ingredients. Many of the existing data are in some instances, decades old and may not accurately represent the concentrations of NPN in current formulas due to differences in raw materials and advances in analytical methods and processing techniques. Additional investigations are required to better reflect the current concentrations of NPN and the materials that contribute to NPN in infant formulas. In recent years, there has also been an increase in the interest in the functional roles and health benefits associated with many of these NPN components. This structured narrative review synthesises current knowledge on NPN in the context of infant nutrition; the NPN components, their biological functions, analytical methods of detection, key areas of consideration for the topic of NPN and future perspectives for the utilization of NPN in infant formula. The review was conducted using a targeted literature search and thematic synthesis approach. Advancing the understanding on the NPN fraction in milk will enable the development of next-generation infant formulas to more closely mimic the nutritional profile of human breast milk.

非蛋白氮（NPN）是牛奶中由许多含氮的非蛋白成分组成的部分，包括但不限于尿素、氨、游离氨基酸、乳源肽和多胺。现有文献表明，NPN的浓度和成分在人乳和牛乳之间存在显著差异。这也转化为由牛奶成分制成的婴儿配方奶粉中NPN浓度或特征的差异。许多现有的数据在某些情况下是几十年前的，由于原料的不同以及分析方法和处理技术的进步，可能不能准确地代表目前公式中的净净粒子浓度。需要进行更多的调查，以更好地反映目前婴儿配方奶粉中NPN的浓度和导致NPN的物质。近年来，人们对与许多这些NPN成分相关的功能作用和健康益处的兴趣也有所增加。这一结构化的叙事审查综合了目前在婴儿营养背景下的NPN知识；NPN成分、生物学功能、检测分析方法、NPN主题的关键考虑领域以及NPN在婴儿配方奶粉中应用的未来前景。本综述采用有针对性的文献检索和主题综合方法进行。推进对牛奶中NPN部分的理解将使下一代婴儿配方奶粉的开发更接近于模仿人类母乳的营养特征。

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引用次数: 0

Yogurts supplemented with stabilised blackberry extract: physicochemical, textural, and antioxidant properties 酸奶补充稳定的黑莓提取物：物理化学，质地和抗氧化性能

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2025-12-24 DOI: 10.1016/j.idairyj.2025.106527

Ornella Ferreyra , Juan Diego Cortez Latorre , Romina Ingrassia , Leonardo Calderón , Emilce Llopart , Sergio Rozycki , Patricia Risso , Ma Eugenia Hidalgo

This work evaluated the effect of sodium caseinate–blackberry extract (Cas-BBEx) complexes on the physicochemical, textural, sensorial, and antioxidant properties of blended yogurts. Six formulations were produced: a control without Cas-BBEx and five yogurts with 3 % Cas and 1.5–10 % anthocyanin-rich blackberry extract. Cas-BBEx addition did not affect fermentation time, cutting pH, or major composition parameters, although enriched yogurts showed higher redness (a*). During 21 days of storage, pH and luminosity decreased, while acidity, hardness, and consistency increased. Antioxidant activity was significantly improved in Cas-BBEx yogurts, particularly at 5 and 7.5 %, which exhibited a 24.5 % increase in ABTS^•+ scavenging capacity and a 54 % increase in reducing power compared to the control. The 7.5 % formulation also achieved higher sensory acceptability. These findings highlight the potential of Cas-BBEx complexes as functional ingredients for developing yogurts with enhanced antioxidant capacity and consumer appeal, while preserving desirable physicochemical and textural characteristics.

本研究评估了酪蛋白酸钠-黑莓提取物（Cas-BBEx）复合物对混合酸奶的理化、质地、感官和抗氧化性能的影响。生产了六种配方：不含Cas- bbex的对照和含有3% Cas和富含1.5 - 10%花青素的黑莓提取物的五种酸奶。添加Cas-BBEx不影响发酵时间、切削pH值或主要成分参数，但富集后的酸奶红度更高（a*）。贮藏21 d， pH值和光度降低，酸度、硬度和稠度增加。Cas-BBEx酸奶的抗氧化活性显著提高，特别是在5%和7.5%时，与对照组相比，其ABTS•+清除能力提高了24.5%，还原能力提高了54%。7.5%的配方也获得了更高的感官接受度。这些发现强调了Cas-BBEx复合物作为功能成分的潜力，可以开发出具有增强抗氧化能力和消费者吸引力的酸奶，同时保持理想的物理化学和质地特征。

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引用次数: 0

Ghee powder: Processing technologies, functional properties, and applications 酥油粉：加工技术、功能特性及应用

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2025-12-24 DOI: 10.1016/j.idairyj.2025.106524

Ankit Bihola , Rohit Sindhav , Hency Rose , Pratiksha , Tanmay Hazra

Ghee powder is an emerging value-added, shelf-stable milk fat ingredient produced through microencapsulation and drying technologies that convert liquid ghee into an oxidatively stable, free-flowing powder suitable for various food applications. This article discusses possible scientific approaches for the ghee powder manufacturing using spray drying, freeze drying, foam-mat drying, and vacuum drying, with emphasis on their influence on emulsion stability, structural transitions during dehydration, and the retention of key flavour volatiles. The physicochemical and functional attributes of ghee powder, including bulk density, particle size distribution, flowability, rehydration behaviour, oxidative stability, and sensory characteristics, are analysed. Special focus is placed on the roles of carrier materials, encapsulation efficiency, and packaging technologies in reducing surface fat, inhibiting lipid oxidation, and enhancing shelf life. Industrial utilization across bakery, confectionery, traditional Indian sweets, ready-to-mix beverages, and convenience food systems is examined, alongside formulation challenges associated with high-temperature processing and low-moisture matrices. Overall, the article includes technological, functional, and application-oriented insights, highlighting the growing relevance of ghee powder as a stable, and versatile alternative to liquid ghee in contemporary global food systems.

酥油粉是一种新兴的增值、货架稳定的乳脂成分，通过微胶囊化和干燥技术生产，将液态酥油转化为氧化稳定、自由流动的粉末，适用于各种食品应用。本文讨论了喷雾干燥、冷冻干燥、泡沫干燥和真空干燥等可能的科学方法，重点讨论了它们对乳化液稳定性、脱水过程中的结构转变和主要风味挥发物保留的影响。分析了酥油粉的物理化学和功能特性，包括堆积密度、粒度分布、流动性、再水化行为、氧化稳定性和感官特性。特别关注的是载体材料、封装效率和包装技术在减少表面脂肪、抑制脂质氧化和延长保质期方面的作用。研究了烘焙、糖果、传统印度糖果、即拌饮料和方便食品系统的工业利用，以及与高温加工和低水分矩阵相关的配方挑战。总的来说，这篇文章包括技术、功能和应用导向的见解，强调了在当代全球食品系统中，酥油粉作为一种稳定、通用的液体酥油替代品的相关性日益增强。

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引用次数: 0

Occurrence and dietary risk assessment of inhibitory substances in Croatian milk using multi-residue UPLC-MS/MS analysis 多残留UPLC-MS/MS分析克罗地亚牛奶中抑制物质的发生及膳食风险评估

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2025-12-22 DOI: 10.1016/j.idairyj.2025.106525

Božica Solomun Kolanović , Ines Varga , Đurđica Božić Luburić , Ivana Varenina , Bruno Čalopek , Maja Đokić , Marija Sedak , Darija Vratarić , Nina Bilandžić

This study aimed to assess the risk of exposure to residues of inhibitory substances in milk produced in Croatia. A total of 1636 milk samples were analyzed for the presence of 93 antimicrobials using two UPLC-MS/MS methods. Residues were detected in 6.8 % of the samples, and 3.0 % of the total samples contained non-compliant concentrations. The highest concentration was found for lincomycin (870 μg/kg), while penicillins (56.2 %), followed by cephalosporins (22.3 %) and tetracyclines (8.46 %) were the most frequently detected antimicrobial classes. The estimated daily intake (EDI) of the detected compounds, based on mean concentrations, remained below the acceptable daily intake (ADI) for both adults (0.01–0.97 μg/kg-bw/day) and toddlers (0.087–7.68 μg/kg-bw/day). Despite generally low exposure levels, histogram analysis showed that, although the vast majority of samples fell within the lowest %ADI categories, isolated samples with markedly high concentrations were present, most notably those exceeding the ADI for penicillin G in toddlers.

这项研究的目的是评估暴露于克罗地亚生产的牛奶中抑制物质残留物的风险。采用两种UPLC-MS/MS方法对1636份牛奶样品进行了93种抗菌药物的分析。6.8%的样品中检测到残留，3.0%的样品中含有不合格浓度。林可霉素的检出浓度最高（870 μg/kg），青霉素类（56.2%）、头孢菌素类（22.3%）和四环素类（8.46%）是检出频率最高的抗菌药物。根据平均浓度，检测到的化合物的估计日摄入量（EDI）仍然低于成人（0.01-0.97 μg/kg-bw/天）和幼儿（0.087-7.68 μg/kg-bw/天）的可接受日摄入量（ADI）。尽管暴露水平普遍较低，但直方图分析显示，尽管绝大多数样本属于最低%ADI类别，但存在明显高浓度的分离样本，最明显的是那些超过幼儿青霉素G ADI的样本。

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引用次数: 0

The sensory and ripening characteristics of Cheddar cheese manufactured within a multispecies sward dairy food system 切达奶酪的感官和成熟特性在一个多品种的剑乳制品食品系统中制造

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2025-12-21 DOI: 10.1016/j.idairyj.2025.106522

Richard M. Page , Maurice G. O'Sullivan , Brendan Horan , David T. Mannion , Kieran N. Kilcawley , Iwona Skibinska , Alann Jezequel , John T. Tobin , James A. O'Mahony , Tom F. O'Callaghan , Prabin Lamichhane

The implications of multispecies sward (MSS) grazing on sensory and quality characteristics of dairy products are inadequately understood. This study compared Cheddar cheese derived from MSS and perennial ryegrass (PRG) grazing, analysing for differences in ripening characteristics and sensory attributes. In this spring-calving production system, seasonality was considered by completing investigations at mid- and late-lactation. No meaningful differences in ripening attributes, free fatty acid profile, and nearly all volatile compounds, were associated with pasture type. Significantly higher toluene abundance was associated with MSS-derived cheese, which might provide an opportunity as an authentication biomarker. Pasture type was associated with some significant fatty acid profile differences, but greater differences resulted from seasonality. Consumer assessors found no significant differences between MSS and PRG-derived cheese, while semi-trained panellists found significant differences in some sensory attributes. Within this study, MSS- and PRG-derived Cheddar appear to be practically equivalent, providing assurance that this more sustainable pasture type might be adopted without adverse impacts to this high-value commodity.

多物种草地放牧对乳制品感官和质量特性的影响尚不清楚。本研究比较了来自MSS和多年生黑麦草（PRG）放牧的切达奶酪，分析了成熟特征和感官属性的差异。在这个春季产犊生产系统中，通过完成哺乳中期和后期的调查，考虑了季节性。与牧草类型相关的成熟属性、游离脂肪酸谱和几乎所有挥发性化合物无显著差异。显著较高的甲苯丰度与mss衍生奶酪相关，这可能为认证生物标志物提供机会。牧场类型与脂肪酸谱差异有显著的相关性，但季节性差异更大。消费者评估者发现MSS和prg衍生奶酪之间没有显著差异，而半训练的小组成员发现某些感官属性存在显著差异。在这项研究中，MSS和prg衍生的切达似乎实际上是等同的，这保证了这种更可持续的牧场类型可能被采用，而不会对这种高价值商品产生不利影响。

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引用次数: 0

Concentration of skim milk using a multistage reverse osmosis, nanofiltration and ultrafiltration cascade and its influence on skim milk powder quality 采用多级反渗透、纳滤和超滤级联浓缩脱脂牛奶及其对脱脂奶粉品质的影响

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2025-12-20 DOI: 10.1016/j.idairyj.2025.106520

Christian Zscherpe, Corinna Weissgerber, Saskia Schwermann

The goal of this study is to develop a multistage membrane filtration cascade using reverse osmosis (RO), nanofiltration (NF), and ultrafiltration (UF) to produce skim milk concentrate. Using the cascade or evaporation, skim milk concentrates with a dry matter of 40 %, 45 %, and 50 % were produced before being spray dried to produce skim milk powder. Ceramic rotating disc membranes were used to process the highly viscous skim milk concentrate in the UF stage of the cascade. By recycling the permeates of the NF and UF stages of the cascade, the composition of the final UF retentate was close to that of regular skim milk concentrate. The flux of the membrane cascade ranged from 0.9 to 13 kg m⁻² h⁻¹. The concentrates showed some differences in composition and viscosity, resulting in only minor variations in the functional properties of the skim milk powders. Membrane cascades are an emerging technology for concentrating skim milk. Compared to evaporators, membrane cascades mostly require electrical energy. This means that their use could reduce the environmental impact of the dairy sector.

本研究的目的是开发一种多级膜过滤级联技术，利用反渗透（RO）、纳滤（NF）和超滤（UF）来生产脱脂牛奶浓缩液。在喷雾干燥生产脱脂奶粉之前，先用级联或蒸发法生产干物质为40%、45%和50%的脱脂奶浓缩物。采用陶瓷旋转圆盘膜在超滤级处理高粘性脱脂牛奶浓缩液。通过回收级联中滤膜和超滤膜的渗透物，最终超滤膜保留物的组成与普通脱脂牛奶浓缩液的组成接近。膜级联的通量为0.9 ~ 13 kg m−2 h−1。浓缩物在组成和粘度上有一定的差异，导致脱脂奶粉的功能特性只有微小的变化。膜级联是一种新兴的浓缩脱脂牛奶的技术。与蒸发器相比，膜级联大多需要电能。这意味着它们的使用可以减少乳制品行业对环境的影响。

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引用次数: 0