摘要
利用酒精试验对羊乳的酒精稳定性进行了研究,研究结果表明:在pH6.4～7.2时,羊乳酒精稳定性随羊乳pH的升高而增强,羊乳(pH=6.70)中添加44%浓度的等量酒精出现絮状沉淀物,而牛乳通常是添加70%浓度的酒精出现沉淀;在30～80℃时,羊乳酒精稳定性随着温度的升高而降低;羊乳酒精稳定性随着羊乳中游离Ca2+浓度增大而降低。
The ethanol stability of goat milk was studied by ethanol tests. The results showed that the ethanol stability of goat milk was improved with increased pH values（pH 6.4～7.2 ） and flocky precipitates appeared in the goat milk samples when an equal vol- ume of 44% ethanol was added, whereas precipitation typically took place in fresh cow milk upon 70% ethanol addition. In the range of 30-80℃, the ethanol stability of goat milk lowered with increased temperature; and it also lowered with the increased concentration of Ca^2＋.
出处
《饮料工业》
2009年第3期19-21,共3页
Beverage Industry
关键词
羊乳
酒精试验
酒精稳定性
goat milk
ethanol test
ethanol stability
