Effects of Different Storage Temperature on Lactulose Concents in Super Pasteurized Milk and UHT Milk
[Objective]The effects of different storage temperature on lactulose contents in super pasteurized milk and UHT milk were studied.[Methods]Super pasteurized milk and UHT milk were stored at 4 ℃,25 ℃ and 50 ℃ respectively,and the content of lactulose in super pasteurized milk and UHT milk was detected regularly.[Results]When stored at 4 ℃,25 ℃ and 50 ℃,the lactulose content of super pasteurized milk and UHT milk showed an increasing trend,and the lactulose content of UHT milk was significantly higher than that of super pasteurized milk.[Conclusion]After being stored at 50 ℃ for 48 h,the lactulose content of super pasteurized milk and UHT milk increased rapidly,which was not conducive to the maintenance of milk nutrients.
super pasteurized milkUHT milklactulosetemperatureconcent
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