摘要
牛乳具有许多很重要的物理特性之一.正常的新鲜牛乳的pH值在6.4～6.8之间,以6.5～6.7居多,平均为6.6.牛乳的pH值超过6.7者,一般可以认为是病理的乳房炎乳;低于6.5者,则可以认为含有初乳或乳中已有细菌的繁殖而产酸使酸度增高.在牛乳的验收和新鲜度检验中。
In this paper,the author firsly investigated the relationxhip between the storage life of the fresh milk, respectively storing ag the temperatures of 50 c,the room,the cold storage and the freezen.and rheir acidities and viscosities. And then the author established the mathematocul model for the relationship between storage life and storage temperature ,and suggested to advance a new meghod--viscosity measure to examine the quality of fresh milk.
出处
《食品与机械》
CSCD
1994年第2期22-23,共2页
Food and Machinery
