食品与发酵工业2017，Vol.43Issue(12)：71-74,4.DOI:10.13995/j.cnki.11-1802/ts.015112
不同泌乳期羊乳的理化特性及其酶凝固特性
Physicochemical of goat milk and its coagulation characteristics by Chymosin
摘要
Abstract
In this study,the physicochemical characteristics (color,odor,pH value,acidity and milk composition) of goat milk during lactations,their coagulation characteristics by chymosin (hardness,cohesiveness and elasticity) and water holding capacities were investigated to provide the suitable materials for the development of goat milk products.The results showed that the physicochemical characteristics and coagulation characteristics of goat milk during lactations were varied.With the prolongation of lactation,the color of goat milk gradually changed from milky yellow to milky white,and the odor of goat faded,but pH values gradually rose.The acidity,density,its main chemical components,coagulation characteristics and water holding capacities all declined.By comprehensive analysis,it was found that goat milk at 120-150 d lactation were the better materials for the production of cream,while the milk at 4-150 d lactation would be suitable for the production of set yogurt and cheese.Goat milk at 7-240 d lactation could be used for the production of liquid milk or the milk powder,but the standardization process should be needed.关键词
羊乳/理化特性/酶凝固特性Key words
goat milk/physicochemical characteristics/coagulation characteristics by chymosin引用本文复制引用
艾鑫,王银,张富新,邵玉宇,王毕妮..不同泌乳期羊乳的理化特性及其酶凝固特性[J].食品与发酵工业,2017,43(12):71-74,4.基金项目
陕西省科技统筹创新工程计划重大科技成果转化引导专项项目(2016KTCG01-12) （2016KTCG01-12）
陕西省农业技攻关项目(2016NY-207) （2016NY-207）
中央高校基本科研业务费专项资金(GK201703063)资助 （GK201703063）
