牛初乳鲜奶生产中稳定剂的应用研究

Study on Application of Stabilizer in Colostrum Milk Production

以产牛生产后1～3d的混合牛乳为原料,采用在牛初乳混合样中添加不同剂量的磷酸氢二钠、瓜尔胶、CMC(羧甲基纤维素)、卡拉胶、乳糖的方法,通过热凝固时间法(HCT)来测定牛初乳的热稳定状况,从而判定各稳定剂在牛初乳中的使用效果,为进行牛初乳鲜奶的研制奠定基础。研究表明:磷酸氢二钠、CMC(羧甲基纤维素)、乳糖的添加使用,对提高牛初乳的热稳定性效果显著。

The effects of addition amounts of Na2HPO4, guar gum, carboxymethyl cellulose （CMC）, carrageenan and lactose on the thermal stability of mixed bovine colostrum were studied by the method of heating coagulation time （HCT）. The results showed that the addition of Na2HPO4, CMC （CMC） and lactose can enhance the thermal stability of bovine colostrum remarkably.