乳业科学与技术2012，Vol.35Issue(6)：14-16,3.
牛初乳乳清制备工艺研究
Preparation of Colostrum Whey
摘要
Abstract
Colostrum whey was prepared from defatted bovine colostrum using acid precipitation of casein. Based on acid type and strength and changes in IgG activity, the optimal conditions for acid precipitation of casein were determined as follows: defatted milk was adjusted with 0.8 mol/L lactic acid to pH 4.3 and diluted with water to a dry matter concentration of 10% followed by heating in 45 ℃ water bath for 15 min and centrifugal separation at 4000 r/min for 5 min. Only 3.05% of the IgG activity was found for the prepared whey.关键词
牛初乳/乳清/酪蛋白Key words
colostrum/whey/casein分类
轻工纺织引用本文复制引用
周盛华,刘晓飞,赵红宇,朱洪艳,李学琳..牛初乳乳清制备工艺研究[J].乳业科学与技术,2012,35(6):14-16,3.基金项目
国家“863”计划项目 （）
