| 体细胞数对发酵乳品质的影响研究 |
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| 引用本文： | 金珠,田劢,郭慧媛,冷小京. 体细胞数对发酵乳品质的影响研究[J]. 中国奶牛, 2014, 0(2): 10-13 |
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| 作者姓名： | 金珠 田劢 郭慧媛 冷小京 |
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| 作者单位： | [1] 蒙牛乳业 马鞍山 有限公司,马鞍山,243000 [2] 中国农业大学食品科学与营养工程学院,食品质量与安全北京实验室,北京 100083 |
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| 摘 要： | 为确定用于生产发酵乳的原料乳质量标准，以提高发酵乳产品品质，选用蒙牛自有牧场30头不同健康状况、不同泌乳期的荷斯坦牛原料乳，按体细胞数分为低于20万个/mL组、20万-80万个/mL组及大于80万个/mL组，在发酵乳制备的当天及样品冷藏后的第1、7、14、21天分别测定发酵的产酸曲线、发酵乳的质构特性。结果表明，随着原料乳中体细胞数的增加，产品黏度下降，弹性降低，硬度增加，pH值降低，品质下降。
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| 关 键 词： | 发酵乳品质 体细胞数 原料乳 质构 |
Inlfuence of Somatic Cell Counts in Raw Milk on the Quality of Fermented Milk |
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| JIN Zhu,TIAN Mai,GUO Hui-yuan,LENG Xiao-jing. Inlfuence of Somatic Cell Counts in Raw Milk on the Quality of Fermented Milk[J]. China Dairy Cattle, 2014, 0(2): 10-13 |
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| Authors: | JIN Zhu TIAN Mai GUO Hui-yuan LENG Xiao-jing |
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| Affiliation: | 1. Mengniu Dairy (Ma＇anshan) Co., Ltd, Ma＇anshan 271000; 2. Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083) |
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| Abstract: | To ifgure out the quality criterion of raw milk used to produce fermented milk, the quality of yoghurt produced from whole milk with somatic cell counts （SCC） at low （below 200,000 cells/mL）,intermediate （200,000~800,000 cells/mL） and high （more than 800,000 cells/mL） levels was examined. The physicochemical indexes were measured to determine the effect of the number of somatic cells on the quality of raw milk. Yoghurt samples were measured on days 1, 7, 14 and 21 after production. Analyses index included pH and texture （rigidity, viscosity and elasticity）. Results showed that high SCC yoghurt had higher rigidity, lower pH, viscosity and elasticity than others（P＆lt;0.05）. SCC in milk decreased the quality of yoghurt during storage for 21d. |
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| Keywords: | Fermented milk quality Somatic cell counts Raw milk Texture |
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