山羊乳与奶牛乳的酸凝乳凝胶超微结构比较研究

Study on the Microstructure of the Solids Yoghurt Made from Cow's and Goat's Milks

用扫描电镜(SEM)和透射电镜(TEM)对奶牛乳酸凝乳凝胶和奶山羊乳酸凝乳凝胶体的超微结构进行了观察。比较了它们的凝胶的酪蛋白胶粒直径。结果表明:奶牛乳凝胶的酪蛋白胶粒直径大部分分布在0.25μm～0.48μm之间,奶山羊乳酸凝乳酪蛋白胶粒直径大部分分布在0.13μm～0.36μm之间。观察到山羊乳酸凝乳的凝胶网状比牛乳酸凝乳的凝胶网状厚实和密集,其凝胶孔隙也比牛乳酸凝乳的小。

The microstructure of solids yoghurt made from cow's and goat's milks by Scanning Electron Microscope(SEM) and Transmission Electron Microscope(TEM) was investigated. Comparing between them, the casein micelle diameters of gels from cow's milks almost range between 0.25 μm and 0.48 μm, and the casein micelle diameters from goat's milks are within the range between 0.13 μm and 0.36 μm. Reticular formation of gels from goat's milks is firmer and denser than that of gels from cow's milks, and its gel pores are also smaller than the cow's.