食品工业科技2012，Vol.33Issue(16)：170-173,4.
水牛乳冰点与理化性质相关性的研究
Study on the correlation between freezing point and physic-chemical properties of buffalo milk
摘要
Abstract
Buffalo milk was randomly sampled for a year to study the correlation between freezing point and physic-chemical properties. The results showed that the average range of freezing point value of four breeds buffalo milk was found,the nili-ravi was -0.536--0.528℃ ,murrah was -0.537N-0.528℃ ,three-way cross breed was -0.543--0.531℃,two-way first filial generation was-0.548--0.533℃. Freezing point value was the lowest in July and August in a year. The significant negative correlation was found between acidity,protein,fat, total solids,totle content of lactose with ash and freezing point value（p〈0.01 ）, significant positive correlation was found between moisture and freezing point value（p〈0.01 ）, no significant correlation between somatic cells count and freezing point（p〉0.05）.关键词
水牛乳/冰点/理化性质/相关性Key words
buffalo milk/freezing point/physic-chemical properties/correlation分类
轻工纺织引用本文复制引用
李玲,唐艳,农皓如,曾庆坤,林波,诸葛莹..水牛乳冰点与理化性质相关性的研究[J].食品工业科技,2012,33(16):170-173,4.基金项目
桂科攻 （）
水牛基 （）
