摘要
对某牧场30头荷斯坦奶牛的200个奶样进行体细胞数、酒精稳定性和热稳定性的测定。结果表明,所采样本的平均体细胞数为87×104cfu/mL,标准差为147×104cfu/mL,不服从正态分布;随着牛乳体细胞数升高,酒精稳定性随之降低;不同的体细胞组间,牛乳热稳定性随着SCC的升高而降低,组间有极显著差异(P<0.001)。
In this study the milk components SCC,alcohol stability and heat stability were analysed for 200 milk samples from 30 Holstein cows and compared for different SCC groups.The results showed that the mean SCC was 870000 cells/mL and the stdev was 1470000 cells/mL.The milk SCC did not fit the normal distribution.The milk alcohol stability and heat stability decreased along with SCC increased.
出处
《食品科技》
CAS
北大核心
2013年第2期36-38,共3页
Food Science and Technology
