食品科学2011，Vol.32Issue(18)：316-318,3.
辽宁地区不同来源新鲜牛乳主要营养成分分析
Analysis of Major Nutritional Components in Fresh Milk from Different Areas of Liaoning
摘要
Abstract
The contents of fat,non-fat milk solid,protein,casein and calcium in fresh milk from different areas of Liaoning province such as Shenyang,Benxi,Anshan and Jinzhou were determined and compared with the corresponding national standards.Meanwhile,the correlation between major nutritional components from different areas was analyzed.The results indicated that the contents of fat,non-fat milk solid,protein in all milk samples were in line with the corresponding national standards.However,a significant difference in the contents of fat,non-fat milk solid and protein in fresh milk from different areas was observed.In contrast,no obvious difference in casein-total ratio and free calcium-calcium ratio was observed among all samples.The casein in total protein was in the range of 77.0%-78.5% and the ratio between free calcium and total calcium was in the range of 62.73%-66.38%.Moreover,the contents of fat and non-fat solid revealed a significantly negative correlation,whereas the content of protein was positively correlated with calcium complex.关键词
来源/鲜牛乳/营养成分/分析Key words
source/fresh milk/nutritional composition/analysis分类
轻工纺织引用本文复制引用
纪淑娟,周倩,冯婧媛..辽宁地区不同来源新鲜牛乳主要营养成分分析[J].食品科学,2011,32(18):316-318,3.基金项目
辽宁省教育厅重点项目 （）
