不同防腐剂及其浓度对乳尿素氮的影响  

The Influence of Different Preservatives and Its Concentration on Milk Urea Nitrogen

作　　者：梁鸿斌[1] 常硕[1] 刘显春 

机构地区：[1]北京奶牛中心,北京100192 [2]北京市农村工作委员会,北京100053

出　　处：《中国奶牛》2017年第11期56-59,共4页China Dairy Cattle

摘　　要：尿素细菌生长产生的脲酶分解了原料奶中的尿素,导致乳尿素氮(MUN)含量的降低。为了保证原料奶在运输过程中MUN含量的稳定,需要在原料奶中添加防腐剂。研究结果表明,添加浓度为0.13%~0.50%的苯甲酸钠,能够在1d内维持MUN含量的稳定;添加浓度为0.04%~0.08%的布罗波尔,能够在3d内维持MUN含量的稳定;添加浓度为0.08%~0.30%的重铬酸钾,能够在7d内维持MUN含量的稳定。The urinary enzyme from urea bacteria growth can take decomposition of raw milk urea, resulting in a loss of milk urea nitrogen（MUN） content. In order to ensure the stability of MUN content in the process of raw milk transportation, it need to add preservatives in raw milk. The results showed that adding concentration for 0.13% ~ 0.50% of sodium benzoate could stabilize the MUN content in 1 day. Add concentration for 0.04% ~ 0.08% of the Bronopol could maintain MUN content within three days. Add concentration for 0.08%~0.30% of potassium dichromate could stabilize the MUN content within 10 days.

关 键 词：防腐剂 浓度 乳尿素氮 

分 类 号：S823.4[农业科学—畜牧学]