新鲜牛乳中体细胞数对酸奶成品品质的影响

The SCC of Fresh Cow Milk Influence the Quality of Yoghurt

本文以未经分离及经3500r/min和7500r/min离心分离3min后含有不同体细胞数(SCC)的新鲜牛乳为主要原料,选用发酵酸奶常用发酵剂(保加利亚乳杆菌和嗜热链球菌按1∶1比例配合),采取相同的试验条件生产酸奶,测定成品酸奶的黏度、色泽、组织状态及pH值的变化情况,从而得出不同体细胞数的新鲜牛乳对酸奶成品品质的影响性。

This article take the fresh cow milk and the milk after 3500r/min and 7500r/min centrifuge separation which with different somatic cell count（SCC） as the primary raw material,use common ferment fermented yogurt（Lactobacillus burglarious and S.thermopiles chain 1：1 with bacteria） to take the same test conditions to produce yogurt,yogurt product after the determination of the viscosity,color,texture,PH value of the changes,which come with high somatic cell count of raw milk to the yogurt have a great impact on the quality of the yoghurt.