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

摘要： 对2?种市售膜处理牛乳及市售未经膜处理牛乳，通过加糖与不加糖作为对照进行发酵，以发酵时间、发酵前后糖类含量变化、黏度、质构及持水性为分析指标，对比不同市售膜处理牛乳的发酵差异性。结果表明：与对照组相比，经膜处理后牛乳蛋白含量越高，发酵时间越长；糖类含量分析表明，超滤提高了乳糖的消耗率，而纳滤导致葡萄糖的消耗率大幅下降，即使添加外源糖消耗率也无法显著提高；黏度分析表明，膜处理牛乳发酵后黏度显著高于对照组牛乳发酵后黏度，但抗剪切性变差；质构分析表明，膜处理牛乳发酵后硬度及咀嚼性显著高于对照组；持水性分析表明，经膜处理的牛乳发酵后持水性更高。

关键词: 膜处理；超滤；纳滤；发酵；质构；黏度