| 牛羊乳乳酸发酵过程中流变性变化比较 |
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| 引用本文： | 田万强,李林强,昝林森,辛亚平,刘永峰,付丽娟,李啸林,高轶.牛羊乳乳酸发酵过程中流变性变化比较[J].中国农学通报,2014,30(34):213-217. |
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| 作者姓名： | 田万强 李林强 昝林森 辛亚平 刘永峰 付丽娟 李啸林 高轶 |
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| 作者单位： | （;1.杨凌职业技术学院动物工程分院，陕西杨凌 712100；;2.西安银桥生物科技有限责任公司，陕西临潼 710600；;3.陕西师范大学食品工程与营养科学学院，西安 710062；;4.西北农林科技大学动物科技学院，陕西杨凌 712100） |
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| 基金项目： | 基金项目：陕西省自然科学基金项目“奶牛优质高效快速繁育技术集成与示范推广”(2007C127)；陕西省科学技术发展计划项目“秦川牛良种选育及标准化生产技术示范与推广”(2011K01-09)；国家科技支撑计划项目“西北农区奶牛健康养殖生产技术集成及产业化示范”(2012BAD12B07)。 |
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| 摘 要： | 探讨牛羊乳乳酸发酵过程中流变特性。对牛羊乳分别发酵6 h，测定其乳酸发酵0、1、3和6 h的剪切粘度、酸度和蛋白质含量。结果表明：牛乳发酵0、1、3和6 h的剪切粘度和蛋白质含量均高于羊乳，而羊乳发酵酸度均高于牛乳。蛋白质是影响牛、羊乳乳酸发酵乳流变性的重要因素。
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| 关 键 词： | RAPD RAPD |
| 收稿时间： | 2014/8/15 0:00:00 |
| 修稿时间： | 2014/12/5 0:00:00 |
Comparison of Rheological Properties Changes of Cow Milk and Goat Milk During Lactic Acid Fermentation |
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| Institution: | (;1.Animal Engineering Department, Yangling Vovational and Technical College, Yangling Shaanxi 712100;2.Xi'an Yinqiao Biotechnology Limited Liability Company, Lingtong Shaanxi, 710600;3.College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062;4.College of Animal Science and Technology, Northwest A&F University, Yangling Shaanxi, 712100) |
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| Abstract: | The objectives of this study were?to investigate rheological properties of cow milk and goat milk during lactic acid fermentation. Cow milk and goat milk were lactic acid fermented for 6 h respectively. Shearing viscosity, acidity, and protein content were measured at 0, 1, 3 and 6 h respectively. The results showed that shearing viscosity and protein content of cow milk were higher than that of goat milk at 0, 1, 3 and 6 h. But acidity of goat milk were higher than that of cow milk at the same time. Protein is an important affecting factor on rheological properties of cow milk and goat milk. |
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| Keywords: | cow milk goat milk lactic acid fermentation rheological properties |
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