摘要
用流变仪分析评价不同胎次牛乳酸凝乳的流变学特性。结果表明:酸凝乳中,第一胎次牛乳凝乳时间最短,第三胎次牛乳凝乳时间最长,且第二胎牛乳酸凝过程中会出现过渡区,凝固乳易形成丝状;第一胎凝乳的稳定性较好,二胎次凝乳与一胎和三胎次凝乳的组织结构有差别;各胎次凝乳的性状没有发生明显差别,第二胎牛乳具有最好的结构恢复能力,并且其凝乳黏丝性较高;应变扫描中发现第一胎凝乳具有相对较高的稳定性,第二胎稳定性最差。
Rheological properties of milk acid curd from different parities were analyzed by rheometer. The results showed that the coagulation time of milk from the first parity cows was the shortest. Milk coagulation from the third parity needed the longest time, while the transitional zone appeared during the second parity milk coagulation. The stability of the curd from the first parity was better than others. The structure of the curd from the second parity was different from the others. There was no significant difference in properties of curd between different parities. The curd from the second parity had the best ability to restore its structure, and its curd viscosity was higher. When strain scanned, the curd from the first parity was found to have a relatively high stability, while the stability of the curd from the second parity was the worst.
出处
《食品科技》
CAS
北大核心
2018年第1期77-80,共4页
Food Science and Technology
基金
内蒙古自治区自然科学基金项目(2015MS0350)
关键词
不同胎次
流变学
酸凝乳
different parities
rheology
acid curd
