乳成分对水牛酒精阳性乳发生率影响的研究  

The effects of buffalo milk components on alcohol positive milk occurring rate

作　　者：李玲[1] 林波[1] 唐艳[1] 农皓如[1] 诸葛莹[1] 曾庆坤[1] 

机构地区：[1]中国农业科学院,广西水牛研究所,南宁530001

出　　处：《食品科技》2013年第10期304-307,共4页Food Science and Technology

基　　金：广西科技攻关项目(11107005-1A);广西水牛研究所基本科研业务费项目(0909011)

摘　　要：随机采集4个品种水牛乳共约960头次,在进行酒精测试以及测定乳蛋白质、乳脂肪、总乳固形物、非脂乳固形物、乳糖、灰分含量的基础上,分析酒精阳性水牛乳与阴性乳之间乳成分的差异,并分析水牛酒精阳性乳发生率与乳成分的相关性。结果表明:牛群酒精阳性乳与阴性乳中蛋白质、总乳固形物、非脂乳固形物含量存在显著性差异(P<0.05),而二者中脂肪、乳糖、灰分含量不存在显著性差异(P>0.05);水牛酒精阳性乳发生率随着乳蛋白质、总乳固形物和非脂乳固形物含量的增加而上升,特别是当蛋白质含量高于5.0%,或者非脂乳固形物含量高于10.0%时,水牛酒精阳性乳发生率急剧升高。Buffalo milk was randomly sampled from 4 breeds to detect the alcohol stability and the components of protein, fat, total solids, solids non fat, lactose and ash. The different of milk componentsbetween alcohol positive with negative milk, and the correlation between the alcohol positive milk occurring rate with milk components were studied. The results showed that： the significant different was found between alcohol positive with negative milk on protein, total milk solids, non fat milk solids （P〈0.05）, no significant different on fat, lactose, ash contents （P〉0.05）, the alcohol positive milk occurring rate were increased with the increasing of protein, total solids, solids non fat. Particularly, when the protein content was higher than 5.0%, or solids non fat was higher than 10.0%, the alcohol positive occurring rate would rise more sharply.

关 键 词：水牛乳 酒精阳性乳 乳成分 相关性 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]