乳脂肪含量对牛乳理化性质的影响  

Effect of Fat Content on Physicochemical Properties of Milk

作　　者：迟雪露 仝令君 潘明慧[1] 努尔阿里亚.阿力甫 艾娜丝[1] 王蓓[1] 孙宝国[1] 

机构地区：[1]北京工商大学北京食品营养与人类健康高精尖创新中心北京市食品添加剂工程技术研究中心北京市食品风味化学重点实验室,北京100048

出　　处：《食品科学》2018年第4期26-31,共6页Food Science

基　　金："十三五"国家重点研发计划重点专项(2016YFD0401100);北京工商大学两科基金培育项目(LKJJ2017-22);北京工商大学青年教师科研启动基金资助项目(QNJJ2016-16)

摘　　要：以人工制备的不同含脂量(0.5%、1.5%、2.5%、3.5%)的牛乳为样品(不同批次,n=12),对其成分、显微结构、粒径、色度和稳定性进行对比分析。结果表明,随着含脂量的增加,牛乳中总固形物含量及酪蛋白含量显著增加(P<0.05),蛋白质含量差异不显著(P>0.05)。新鲜牛乳的酸度在16~18°T范围内,其大小与含脂量高低成正比,另外,含脂量越高,牛乳中脂肪球粒径越大,体系越不稳定,色泽越黄。本实验为探索牛乳脂肪含量和其理化性质之间的关系提供基础数据,为牛乳制品的研发及生产工艺优化提供了技术依据。In this paper, milk samples with different fat contents（0.5%, 1.5%, 2.5% and 3.5%）（n = 12 for each fat content） were prepared and comparatively tested for their chemical composition, microstructure, particle size, color and stability. The results indicated that both the casein and total solid contents of milk were significantly increased（P〈0.05） with the increase of fat content. Yet, there was no significant difference（P〉0.05） in protein content among milk samples. The acidity of fresh milk samples was in the range of 16–18 °T, which was directly proportional to fat content. In addition, the higher the amount of fat was, the less stable and more yellowish the milk system became. Hopefully, this study will provide basic data for exploring the relationship between fat content and physicochemical properties of milk, and provide a technical basis for the development and production process optimization of dairy products.

关 键 词：牛乳 脂肪含量 粒径 色度 稳定性 

分 类 号：TS252.2[轻工技术与工程—农产品加工及贮藏工程]