| 牛奶产生不良气昧的原因、预防措施及其评分标准 |
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| 引用本文： | 马燕芬 卢德勋 王丽芳. 牛奶产生不良气昧的原因、预防措施及其评分标准[J]. 乳业科学与技术, 2007, 29(3): 159-162,158 |
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| 作者姓名： | 马燕芬 卢德勋 王丽芳 |
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| 作者单位： | [1]内蒙古农业大学动物科学与医学学院,内蒙古呼和浩特010018 [2]内蒙古农牧业科学院动物营养研究所,内蒙古呼和浩特010018 |
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| 摘 要： | 牛奶所产生的不良气味不仅会影响消费者的口感，同时也会降低牛奶的营养价值。文章主要对使牛奶产生的腐臭味、氧化味、饲料味、不干净味、麦芽味和高酸味的原因及预防措施进行了综述，并建立起一套完整的评价牛奶气味的评分标准。
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| 关 键 词： | 牛奶 不良气味 原因 预防措施 评分标准 |
| 文章编号： | 1671-5187（2007）03-0159-05 |
| 收稿时间： | 2007-03-21 |
| 修稿时间： | 2007-03-21 |
The Prevention of the Bad Flavor and the Evaluation Standard in Milk |
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| Ma Yanfen, Lu Dexun, Wang Lifang. The Prevention of the Bad Flavor and the Evaluation Standard in Milk[J]. JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY, 2007, 29(3): 159-162,158 |
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| Authors: | Ma Yanfen Lu Dexun Wang Lifang |
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| Affiliation: | 1 College of Animal Science and Animal Medicine, Inner Mongolia Agricultural University, Huhhot of Inner Mongolia 010018, P. R. China; 2 Animal Nutrition Institute, Inner Mongolia Academy of Animal Science |
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| Abstract: | The bad flavor not only affects the sense of mouth, but also depresses the nutritional value of the milk. The produced cause and prevention measures of the rancid flavor, oxidation flavor, feed flavor, unclean flavor, malt flavor and high acid flavor in milk were amply summarized in the article, and an integrate evaluation standard of the milk flavor was established. |
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| Keywords: | milk bad flavor causation prevention measure evaluation standard |
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