牛初乳加工技术研究进展  

Advances in study on processing technology of bovine colostrums-based products

作　　者：提伟钢[1] 邵士凤[2] 邹佩文[1] 卢娟[1] 周兴本[1] 刘洋[1] 

机构地区：[1]沈阳农业大学高等职业技术学院,辽宁沈阳110122 [2]沈阳乳业有限责任公司,辽宁沈阳110164

出　　处：《饮料工业》2013年第1期9-12,共4页Beverage Industry

摘　　要：综述了牛初乳的营养成分、影响牛初乳稳定性的各种因素及目前实验室条件和生产条件下牛初乳及其制品加工工艺条件和各种加工方法的特点,探讨了提高牛初乳加工稳定性的方法,以期为牛初乳产品的开发和生产提供参考。A review was made on the nutritional components in bovine colostrums, the factors affecting the stability of bovine colostrums-based products, and the features of processing technologies and processes for bovine colostrums and bovine colostrumsbased products under the current lab and plant conditions. The methods were discussed for improving their processing stability with a view of providing some references for the development and processing of bovine colostrums and bovine colostrums-based products.

关 键 词：牛初乳 免疫球蛋白IGG 加工工艺 稳定性 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]