牛奶蛋白质酒精试验稳定性方法的研究

Study on the method of stability on milk protein alcohol experiment

针对乳品厂酒精试验存在的一些问题,对酒精试验检测方法进行改进,以提高酒精试验的精确度、准确度。分别采用牛奶与酒精1︰1和1︰2的两种方法检测,在20℃下检测奶样(原料乳和成品),测定不同pH值下酒精试验敏感性和稳定性的变化(用酒精度表示)。结果表明,无论是对于原料乳还是成品其酒精稳定性均随pH值的增加而增大,所以欲判断乳样新鲜程度应是由该乳样的pH值和酒精度两项指标所共同决定,而不是由酒精度这一项单一指标所决定;无论是对于原料乳还是成品其牛奶与酒精12∶的变异系数都明显小于牛奶与酒精11∶的变异系数,从而看出牛奶与酒精12∶大大提高了酒精试验的精确度、准确度。

In order to solve the problem of alcohol experiment in dairy factory in modern society, with the improvement of detection method on alcohol experiment , so that the precision and veracity of alcohol experiment can be improved. In 20℃,with the different pH and the ratio of milk and alcohol （milk/alcohol=1/1; milk/alcohol=1/2）, the alcohol masculine of raw milk and UHT milk have been detection The results show, whatever with raw milk or UHT milk , their alcohol stability increases with the increase of pH, so alcohol experiment should be clone in a certain PH. What＇s more, raw milk or UHT milk , the result of alcohol masculine on the condition of milk/alcohol=1/2 is less than that of the condition of milk/alcohol=1/1. So that we can draw the conclusion that in a certain pH, the veracity and precision can be greatly improved with the condition of milk/alcohol=1/2.