摘要
为了探索、比较广西水牛奶与荷斯坦牛奶的工艺学特性,对二者的缓冲容量、表面张力、粒度分布、稳定系数进行了比较分析。结果表明,广西水牛奶的缓冲容量和粒径分别是荷斯坦牛奶的1.1倍和2倍。在研究范围内,广西水牛奶在pH值为6.8时缓冲容量最大,温度50℃时表面张力最小,pH值为4.7时稳定系数最小;而荷斯坦牛奶在pH值为6.6时缓冲容量最大,温度为50℃时表面张力最小,pH值为4.6时稳定系数最小。广西水牛奶的粒径分布在91.28~458.7 nm之间,荷斯坦牛奶的粒径主要分布为91.28~190.1 nm之间,因此,认为两种牛奶的工艺学参数存在多方面的差异。
In order to investigate the technology characteristics of Guangxi Buffalo milk and Holstein milk,the buffer capacity,surface tension,the distribution of particle size and stability factor were analysised and compared respectively in this paper.The results indicated that：the buffer capacity and the distribution of Buffalo milk particle size were 1.1 times and 2 times of Holstein milk respectively.For Buffalo milk,the maximum buffer capacity was at pH6.8,the minimum surface tension was at 50 ℃,and the most unstability state was at pH4.7;while for Holstein milk,the data of the same features are pH6.6,50 ℃ and pH4.6.The distribution range of Buffalo milk particle size was 91.28~458.7 nm,the Holstein milk＇s range was 91.28~190.1 nm.Therefor,there were many differences between the Buffalo milk and Holstein milk the technology characteristics.
出处
《中国乳品工业》
CAS
北大核心
2011年第3期30-33,55,共5页
China Dairy Industry
基金
广西大学人才资助项目(XGZ090325)
关键词
水牛奶
荷斯坦牛奶
缓冲容量
粒度分布
表面张力
buffalo milk
holstein milk
buffer capacity
distribution of particle size
surface tension
