摘要
采用主观指标和客观指标相结合的方法,对能代表酸乳样品质量特性的指标进行了测定。然后采用主成分分析方法对于6种酸乳样品进行综合量化评价,提供了一种有效评定酸乳质量的方法,该法可用于酸乳质量量化和排序,对全面提高市场酸乳质量和规范乳制品市场具有非常重要的意义。
The method of combine subjective index with objective index was used in this research and representative indexes which indicate yogurt quality was measured. Then principle component analysis method was used to comprehensive quantitative evaluate 6 yogurt samples. It offered an effective method to evaluate the quality of yogurt. The method can be used to order a series of sample＇s quality and played an important part in advance the market yogurt quality and standard dairy market.
出处
《乳业科学与技术》
2009年第4期178-180,共3页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
基金
中国博士后科学基金资助项目(20070411100)
山东省自然科学基金资助项目(2007ZRB02217)
关键词
酸乳
质量
主成分分析
yogurt
quality
principle component analysis
