| 牦牛奶皮子制作工艺的研究 |
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| 引用本文： | 胡勇,赵月平. 牦牛奶皮子制作工艺的研究[J]. 青海畜牧兽医杂志, 2008, 38(1): 11-12 |
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| 作者姓名： | 胡勇 赵月平 |
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| 作者单位： | 青海省畜牧兽医科学院,西宁,810016;青海省畜牧兽医科学院,西宁,810016 |
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| 基金项目： | 两部专项（2003BA90IA25）项目名称：青藏高原牦牛产业化生产关键技术的研究. |
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| 摘 要： | 采用扬乳和搅拌的方法,比较了两种生产牦牛奶皮子的制作工艺,并对所生产的奶皮子进行了指标的测定.结果表明,扬乳法的脂肪含量高于搅拌法,而搅拌法的蛋白质含量高于扬乳法.
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| 关 键 词： | 牦牛 奶皮子 制作工艺 |
| 文章编号： | 1003-7950（2008）01-0011-02 |
| 收稿时间： | 2007-11-22 |
| 修稿时间： | 2007-11-22 |
Research on Manufacture Technology of Urum with Yak |
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| HU Yong et al. Research on Manufacture Technology of Urum with Yak[J]. Chinese Qinghai Journal of Animal and Veterinary Sciences, 2008, 38(1): 11-12 |
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| Authors: | HU Yong et al |
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| Abstract: | Both manufactural technology of urum of yaks were compared by means of winnow milk and churning, and the part of nutrition components in urum were analyzed. The results showed that the milk fat of urum by means of winnow milk was more highly than that by means of churning, and the protein was more highly by means of churning than that by means of winnow milk. |
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| Keywords: | Yak Urum Manufacture techniology |
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