摘要
为探索利用乳过氧化物酶体系保存奶牛初乳的效果,在试验组初乳中分别加入15 mg/L NaSCN和9μL/LH2O2混匀,以激活其中固有的乳过氧化物酶体系。结果,在(25±2)℃的自然生产条件下,激活乳过氧化物酶体系可显著抑制初乳酸度的升高(P<0.01)和细菌总数的增加,延长初乳的保存时间约9 d,并且对乳蛋白、乳脂、非脂乳固体的含量均没有影响(P>0.05),感官评定的总体可接受性较强,具有推广应用价值。
15 mg/L NaSCN and 9μL/L H2O2 was added into the colostrum of tested milk cows to activate its intrinsic Lactoperoxidase System （LPS） for preserving its colostrum. The results showed that LPS could not only inhibit the increasement of the colostrum acidity（P〈 0.01）and the total bacteria number, prolong the preservative time about 9 days, but also has no influence on the content of protein ,fat and nonfat milk solid （P〉0.05） under the natural production condition at （25±2）℃, and the general acceptability evaluated by the sense organ was better, which expresses that the preservation way has popularization and application value.
出处
《贵州农业科学》
CAS
2007年第5期87-89,共3页
Guizhou Agricultural Sciences
基金
河南科技学院重点科研项目(02133)
关键词
奶牛初乳
乳过氧化物酶体系
保存
colostrum of milk cow
lactoperoxidase system
preservation
