原料奶中产生的不良风味及其控制技术措施

Off-Flavor in Raw Milk and Its Control Measures

原料奶风味已成为衡量原料奶质量的一项重要指标,原料奶中产生的不良风味不仅会影响奶户交奶和奶企收奶,而且还会影响消费者的口感,同时也会降低牛奶的营养价值。本文主要通过对原料奶中的固有良好风味和不良风味及其来源进行分析,并从整体上提出控制原料奶中产生不良风味的技术措施,为生产优质风味奶和奶制品提供技术保障。

Raw milk flavor has become an important indicator that measures raw milk quality.The off-flavor of raw milk not only affects milk enterprises acquisition,but also affects the sense of mouth and depresses the nutritional value of the milk.The inherent good flavor and off-flavor and their sources in raw milk were analyzed,and control measures of off-flavor were summarized to provide protection for the production of good flavor milk.