| 无机盐对莎能羊羊奶热稳定性的影响 |
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| 引用本文： | 晁海英,张富新,王玮. 无机盐对莎能羊羊奶热稳定性的影响[J]. 农产品加工．学刊, 2008, 0(10) |
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| 作者姓名： | 晁海英 张富新 王玮 |
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| 作者单位： | 陕西师范大学,食品工程与营养科学学院,陕西,西安,710062 |
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| 摘 要： | 以西农莎能奶山羊羊奶为原料,通过测定羊奶的热凝固时间(HCT),研究不同浓度钙盐、磷酸盐、柠檬酸盐对羊奶热稳定性的影响。结果表明,当pH值为6.7时,羊奶的热稳定性最好;羊奶的热稳定性随钙盐浓度的增大而减小;添加一定量的磷酸盐、柠檬酸盐均对羊奶的热稳定性有改善作用。
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| 关 键 词： | 羊奶 钙盐 磷酸盐 柠檬酸盐 热稳定性 |
Effects of Inorganic Salts on the Heat Stability of Saanen Goat's Milk |
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| Chao Haiying,Zhang Fuxin,Wang Wei. Effects of Inorganic Salts on the Heat Stability of Saanen Goat's Milk[J]. Nongchanpin Jlagong.Xuekan, 2008, 0(10) |
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| Authors: | Chao Haiying Zhang Fuxin Wang Wei |
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| Affiliation: | Chao Haiying,Zhang Fuxin,Wang Wei (Food Engineering & Nutritional Science College,Shaanxi Normal University,Xi'an,Shaanxi 710062,China) |
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| Abstract: | This paper studied the influences of calcium,phosphate,citrate ions concentration on the heat stability of Saanen goat's milk by analysis the heat coagulation time of the milk. The results showed that the stability of goat's milk is best when the pH is 6.7,and the stability went up with increasing concentration of Ca2+. The addition of a limit quantity phosphate,and citrate can increase the heat stability. |
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| Keywords: | goat's milk salt of calcium phosphate citrate heat stability |
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