摘要
研究了牛乳新鲜度初筛方法,将新鲜度不同的牛乳进行煮沸和溶解实验,牛乳新鲜度与蛋白质的稳定性有关,通过蛋白的热稳定性和牛乳溶解性判定牛乳是否为新鲜牛乳。结果表明该法可以用于对牛乳新鲜度的初步判定,同时方法操作简单,适用于乳品企业进行原料乳质量验收检验。
the study of milk freshness screening methods, the freshness of different milk boil and dissolution experiment, the stability of milk freshness and protein, the protein thermal stability and solubility determination of milk milk is fresh milk. The results show that can be used to determine the initial milk freshness, the method has the advantages of simple operation, suitable for quality acceptance inspection for raw milk dairy enterprises.
出处
《中国乳品工业》
CAS
北大核心
2014年第12期44-45,共2页
China Dairy Industry
关键词
牛乳
新鲜度
检验
milk
freshness
inspection