脂肪上浮

脂肪上浮是UHT乳贮存中存在的普遍现象，影响因素也很多，如原料乳脂肪含量的差异、原料乳与产品的长期高温贮存、均质参数的选择等。

Fat separation is another general phenomenon during UHT milk storage .

由于该饮料不稳定而引起脂肪上浮和蛋白质沉淀，使产品外观和口感欠佳，针对此问题，对不同HLB值的混合乳化剂和稳定剂的效果进行实验。

The method claims to counteract the problems caused by unstable acidic media in this type drink , such as fat separation and sediment protein , and consequent poor appearance and mouthfeel .

但是UHT乳在贮藏中容易出现一些质量问题，常见的有：脂肪上浮、形成沉淀和凝胶、乳清析出、酸包和胀包及色香味的改变等。

During storage , it usually occurs some defects such as : fat floating , protein sedimented and coagulation , whey seperated , sour and bulged package , and colour-taste-flavor changed .

前言：分析了超高温（UHT）个乳常见的缺陷，如脂肪上浮、凝块、变味、酸包、涨包、苦包等产生的原因，同时针对各种缺陷探讨了解决问题的办法。

The common defects of UHT milk such as : fat separation , coagulation , sour package , blown package and bitter package were investigated , meanwhilesolutions in regarding to those issues were discussed .

乳制品中脂肪上浮的机理及影响因素

Mechanism of fat creaming and its effect parameters in dairy products

依此组合进行实验时，植脂淡奶的稳定效果良好，其脂肪上浮率为1.33%，离心沉降率为1.41%。

Under this condition , fat floating rate is 1.33 % , and centrifugal sedimentation rate is 1.41 % .

牛乳蛋白在酸性条件下的变性沉淀和乳脂肪上浮一直是影响酸性乳饮料生产及开发的关键性问题。

However , the sedimentation of milk protein and floating of milk fat at low pH is a key factor on production and research of acidified milk drinks .

粘度对超高温灭菌奶中脂肪球上浮的影响

Influence of Viscoelasticity on the Fat Globe Stabilization in Ultra-high Temperature Processed Bovine Milk