定性试验在巴氏杀菌奶及其贮存过程中掺假物检测中的应用

Vol 72, No 3 (2019) Pub Date : 2019-06-24 DOI:10.33785/IJDS.2019.V72I03.006

K. Aparnathi, A. Agnihotri, Mp Chauhan, A. Shaikh, Si Patel

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引用次数: 0

摘要

©摘要:本文研究了广泛使用的牛奶热处理方法对牛奶中常见掺假物定性检测性能的影响。将正品和掺假的牛奶样品加热至72°C 16秒进行巴氏消毒。巴氏奶样品保存温度为5±1℃。定性测试每隔24小时进行一次，以检测掺假物。定性测试的性能取决于牛奶加工中采用的热处理类型、样品储存的储存期长短以及目标掺假物的化学性质

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Application of qualitative tests for detection of adulterants in pasteurized milk and during its subsequent storage

© Abstract: Effect of widely used heat treatments of milk on performance of selected qualitative tests for detection of common adulterants in the milk was carried out. Genuine and adulterated samples of milk were heated to 72°C for 16 sec for pasteurization. The samples of pasteurized milk were stored at temperature of 5±1ºC.The qualitative tests were performed for detection of adulterants at an interval of 24 h. The performance of the qualitative tests varied depending on type of heat treatment employed in processing of milk, length of storage period for which samples were stored and chemical nature of the target adulterant spiked in the

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Vol 72, No 3 (2019)

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