食品科学2018，Vol.39Issue(4)：26-31,6.DOI:10.7506/spkx1002-6630-201804005
乳脂肪含量对牛乳理化性质的影响
Effect of Fat Content on Physicochemical Properties of Milk
摘要
Abstract
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Key words
milk/fat content/particle size/color/stability分类
轻工纺织引用本文复制引用
迟雪露,仝令君,潘明慧,努尔阿里亚·阿力甫,艾娜丝,王蓓,孙宝国..乳脂肪含量对牛乳理化性质的影响[J].食品科学,2018,39(4):26-31,6.基金项目
"十三五"国家重点研发计划重点专项(2016YFD0401100) （2016YFD0401100）
北京工商大学两科基金培育项目(LKJJ2017-22) （LKJJ2017-22）
北京工商大学青年教师科研启动基金资助项目(QNJJ2016-16) （QNJJ2016-16）
