摘要
以西农莎能奶山羊羊奶为原料,通过测定羊奶的热凝固时间(HCT),研究不同浓度钙盐、磷酸盐、柠檬酸盐对羊奶热稳定性的影响。结果表明,当pH值为6.7时,羊奶的热稳定性最好;羊奶的热稳定性随钙盐浓度的增大而减小;添加一定量的磷酸盐、柠檬酸盐均对羊奶的热稳定性有改善作用。
This paper studied the influences of calcium, phosphate, citrate ions concentration on the heat stability of Saanen goat＇s milk by analysis the heat coagulation time of the milk. The results showed that the stability of goat＇s milk is best when the pH is 6.7, and the stability went up with increasing concentration of Ca^2＋. The addition of a limit quantity phosphate, and citrate can increase the heat stability.
出处
《农产品加工（下）》
2008年第10期22-24,36,共4页
Farm Products Processing
关键词
羊奶
钙盐
磷酸盐
柠檬酸盐
热稳定性
goat＇s milk
salt of calcium
phosphate
citrate
heat stability
