关键词: 膜处理；超滤；纳滤；发酵；质构；黏度

Abstract: The differences in fermentation characteristics of commercial ultrafiltrated and nanofiltreated milk, ultrafiltrated milk and untreated milk with and without added sugar were compared in terms of fermentation time, and changes in lactose and glucose contents before and after fermentation, viscosity, texture, and water-holding capacity (WHC). The results showed that compared to untreated milk, the higher the protein content of membrane treated milk, the longer the fermentation time. The consumption rate of lactose was increased by ultrafiltration, while nanofiltration led to a significant decrease in the consumption rate of glucose, which could not be significantly increased even with the addition of sugars. The viscosity of membrane treated milk after fermentation was significantly higher than that of the untreated control, but the shear resistance was worse. Texture profile analysis (TPA) showed that the hardness and chewiness of membrane treated milk after fermentation were significantly higher than those of the control. The WHC of membrane treated milk after fermentation was higher.

Key words: membrane treatment; ultrafiltration; nanofiltration; fermentation; texture; viscosity