粮油食品科技2025，Vol.33Issue(2)：67-74,8.DOI:10.16210/j.cnki.1007-7561.2025.02.010
水牛乳搅打稀奶油品质的影响因素研究进展
Research Progress on the Influencing Factors of Buffalo Milk Whipping Cream Quality
摘要
Abstract
Buffalo milk has a high fat content,a large proportion of butyric acid,strong emulsifying ability,and is suitable for cream separation and cream whipping.As an emerging dairy product in the modern food industry,whipped cream has broad development prospects.Enhancing the quality of whipped cream is a constantly pursued goal in the dairy industry.This paper provides a comprehensive review including the destabilizing effect of whipped cream lotion,whipping characteristics and factors affecting the quality of whipped cream of buffalo milk(main ingredients,other ingredients,process conditions),with a view to providing a theoretical reference for the development of domestic buffalo milk industry and the research and development of high-quality whipped cream products.关键词
水牛乳/搅打稀奶油/失稳作用/搅打特性/工艺条件Key words
buffalo milk/whipping cream/destabilizing effect/whipping characteristics/process conditions分类
轻工纺织引用本文复制引用
王沿皓,李春梅,付红岩,陈洁,李春..水牛乳搅打稀奶油品质的影响因素研究进展[J].粮油食品科技,2025,33(2):67-74,8.基金项目
中央引导地方科技发展资金专项"特色水牛乳蛋白基料研发及功能乳制品创制"贵科中引专项(2023-3) Central Guidance for Local Science and Technology Development Fund Special Project"Research and Development of Special Buffalo Milk Protein Base Material and Creation of Functional Dairy Products"(No.2023-3) （2023-3）
