原料奶的标准化及其应用程序的设计

本课题首先对不同的标准化用原料，全脂乳粉，脱脂乳粉，无水黄油，新鲜稀奶油和乳清浓缩蛋白单独或配合使用时对最终产品的色泽，滋气味，组织状态以及成本的影响进行了对比研究。在此基础上，对影响标准化操作结果的主要因素；原料奶的温度，奶粉与原料奶的比例，水合时间进行了研究。最后，根据乳品厂生产实际情况和需要，编制了一套标准化应用程序。

The Standardization of Raw Milk and Application Program Design

In the dairy industry, whole milk powder, skimmed milk powder, anhydrous milk fat, fresh cream and whey protein concentrate can be used for milk standardization. Their respective and combined effects on the color, taste, flavor, texture and cost of the final product are compared in this study. Other main factors affecting the standardization are also investigated, including the ratio between milk powder and raw milk, temperature of raw milk and hydration lime. An application program was designed specifically for standardization according to the practical situation in dairy plants.