| 生乳中体细胞数对酸奶成品品质的影响 |
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| 引用本文： | 石红丽,杨永龙,任宪峰,张杰,生庆海.生乳中体细胞数对酸奶成品品质的影响[J].中国奶牛,2010(12):54-56. |
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| 作者姓名： | 石红丽 杨永龙 任宪峰 张杰 生庆海 |
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| 作者单位： | 内蒙古蒙牛乳业（集团）股份有限公司研发中心,呼和浩特011500 |
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| 摘 要： | 本文以未经分离及经3 500r/min和7 500r/min离心机分离后含有不同体细胞数(SCC)的生鲜牛乳为主要原料,选用发酵酸奶常用发酵剂(保加利亚乳杆菌和嗜热链球菌按1∶1比例配合),采取相同的试验条件生产酸奶,测定成品酸奶的黏度、色泽、组织状态及pH值的变化情况,从而得出不同体细胞数的生鲜牛乳对酸奶成品品质的影响。
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| 关 键 词： | 体细胞数（SCC） 酸奶 品质 |
Influence of SCC in Raw Milk on the Quality of Yoghurt |
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| SHI Hong-li,YANG Yong-long,REN Xian-feng,ZHANG Jie,SHENG Qing-hai.Influence of SCC in Raw Milk on the Quality of Yoghurt[J].China Dairy Cattle,2010(12):54-56. |
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| Authors: | SHI Hong-li YANG Yong-long REN Xian-feng ZHANG Jie SHENG Qing-hai |
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| Institution: | (Inner Mongolia MengNiu Dairy Industry(Group) Co..Ltd R＆D Center,Huhhot,011500) |
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| Abstract: | With unseparated and separated by 3 500r/min and 7 500r/min centrifuge fresh milk with different SCC as main raw material,this study used common ferment（Lactobacillus burglarious and S.thermopiles chain mixed with 1：1）produce yogurt under the same test conditions.Then we determined the change of the viscosity,color,texture,pH value of the each product,so that could know the influence of SCC on the quality of yoghurt. |
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| Keywords: | Somatic cell count Yoghurt Quality |
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