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Once the storage temperature exceeds 25 ℃,it is recommended to finish drinking it within 24 hours., authors=CHEN Weiwei, LUO Xiaohong^*, YOU Hong, YAN Yuanbo, LI Fuzan, AN Meiling, LI Meng, authorsList=CHEN Weiwei, LUO Xiaohong, YOU Hong, YAN Yuanbo, LI Fuzan, AN Meiling, LI Meng, authorCompany=Xinjiang Tianrun Biological Technology Co.,Ltd.,Urumqi Xinjiang 830000, correspAuthors=null, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1321421069592941016, articleId=1321421069387420119, tenantId=1146029695717560320, journalId=1296801528146919473, language=CN, title=不同储存温度下长保质期鲜奶中α-乳白蛋白、β-乳球蛋白含量变化的研究, columnId=1297134041350824622, journalTitle=中国乳业, columnName=乳品加工, runingTitle=null, highlight=null, articleAbstract=[目的]研究不同储存温度下长保质期鲜奶中α-乳白蛋白、β-乳球蛋白含量变化。[方法]将3 批次长保质期鲜奶分别在4 ℃、10 ℃储存,定期检测α-乳白蛋白、β-乳球蛋白含量。将3 批次长保质期鲜奶分别在25 ℃、4 ℃储存18 天后转25 ℃储存,定期观察感官变化。[结果]3 批次长保质期鲜奶中α-乳白蛋白含量在4 ℃、10 ℃储存温度下虽有波动但无明显变化趋势;3 批次长保质期鲜奶中β-乳球蛋白含量在4 ℃、10 ℃储存温度下总体呈下降趋势;3 批次长保质期鲜奶在25 ℃储存温度下24 h内感官正常,但到36 h已经结块、不可食用;3 批次长保质期鲜奶4 ℃储存18 天内感官正常,但转25 ℃储存36 h已结块、不可食用。[结论]消费者在购买长保质期鲜奶后需低温储存,一旦储存温度超过25 ℃,建议在24 h内饮用完毕。, authors=陈维维, 罗晓红^*, 尤宏, 闫渊博, 李福赞, 安美玲, 李梦, authorsList=陈维维, 罗晓红, 尤宏, 闫渊博, 李福赞, 安美玲, 李梦, authorCompany=新疆天润生物科技股份有限公司,新疆乌鲁木齐 830000, correspAuthors=^*罗晓红（1973-）,女,新疆呼图壁人,本科,副高级工程师,研究方向为乳制品研究与开发、乳制品加工生产。, authorNote=陈维维（1987-）,女,内蒙古赤峰人,硕士,中级工程师,研究方向为乳制品研究与开发;尤宏（1970-）,男,新疆昌吉人,大专,畜牧师,研究方向为乳制品研发、加工及生产;闫渊博（1989-）,女,甘肃平凉人,本科,中级工程师,研究方向为乳及乳制品检验;李福赞（1991-）,男,新疆乌鲁木齐人,本科,中级工程师,研究方向为乳制品研究与开发;安美玲（1992-）,女,甘肃武威人,硕士,中级工程师,研究方向为菌种、乳制品研究与开发;李梦（1990-）,女,新疆和田人,硕士,中级工程师,研究方向为乳制品研究与开发。, correspAuthorsNote=null, 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