摘要
对云南剑川不同地区13个家庭的山羊乳饼化学成分和微生物学组成进行分析。分析指标包括脂肪、游离脂肪酸、总蛋白质、水溶性氮、非蛋白氮、游离氨基氮、干物质、灰分、总钙、游离钙、总磷、游离磷、pH值和乳酸度;微生物组成包括乳酸菌数和酵母菌数。结果表明,山羊乳饼中含有较高的蛋白质、脂肪、钙和磷;同时乳酸菌数高于酵母菌数。
The chemical composition and microorganism flora of the 13 samples of goat cake which were collected from different areas of Jianchuan in Yunnan were analyzed. The analyzed index included fat, free fat acid, total protein, water soluble nitrogen, non-protein nitrogen, free amino nitrogen, total solids, ash, calcium, free calcium, phosphorus, free phosphorus, pH value and latic acid degrade; The microorganism flora included lactic bacteria counts and yeast counts. The results showed that goat cake was rich in protein, fat, calcium and phosphorus. And the lactic bacteria counts was higher than yeast counts.
出处
《中国乳品工业》
CAS
北大核心
2007年第12期19-21,共3页
China Dairy Industry
基金
国家自然基金项目(30560097)
内蒙古虚拟乳业研究院研究项目
关键词
山羊乳饼
化学成分
微生物组成
goat cake
chemical composition
microorganism flora
