贮藏条件对驴初乳理化性质的影响  

Effect of different storage periods on the quality of donkey colostrum milk

作　　者：王雪[1] 杨洁[1] 蒋新月[1] 马彦科[1] 

机构地区：[1]新疆大学生命科学与技术学院,新疆乌鲁木齐830046

出　　处：《食品工业科技》2011年第6期96-98,101,共4页Science and Technology of Food Industry

基　　金：科技部支撑计划(2006BAD04A11-06);新疆科技厅重大专项(200731134)

摘　　要：对新疆岳普湖驴乳37℃贮藏的理化性质进行研究。研究表明,随放置时间的延长,pH、相对密度呈下降趋势,而酸度则呈上升趋势;蛋白质、非脂乳固体含量均呈下降趋势;而乳糖含量及微生物数量则随放置时间的延长逐渐上升。To determine the influence of the physical-chemical properties and chemical composition of donkey in different periods during 37℃ storage.The results showed that the pH value and relative density decreased gradually during storage,while acidity increased in during storage.The content of protein and total solids decreased but lactose and the quantity of microorganism increased during storage.

关 键 词：驴乳 贮藏条件 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]