西藏发酵牦牛乳化学成分和微生物组成分析

Chemical and Microbiological Composition Analyses of Yak Milk in Tibet

从西藏4个不同地区共取48份发酵牦牛乳样品,通过化学成分和微生物指标的检测及其统计分析,研究发现牦牛乳的营养成分为:脂肪6.89%(体积分数)、蛋白质4.91%(质量分数)、干物质17.64%(质量分数)、乳糖3.8%(质量分数)和灰分0.80%(质量分数),并且不同地区各成分的质量分数也不同。牦牛乳的微生物检测结果为(对数值):细菌5.61 cfu/mL,芽孢菌1.82 cfu/mL,乳酸菌5.21 cfu/mL,真菌3.12 cfu/mL,肠道菌3.26 cfu/mL,大肠杆菌2.11 cfu/mL和金黄色葡萄球菌3.48 cfu/mL,并且存在明显的地区差异性。

The chemical and microbiological of yak milk in Tibet was studied.48 samples of fermented yak milk were collected from four different regions of Tibet,and their chemical microbiological composition were analyzed.The statistical analysis indicated that the chemical composition was different in the different regions,and fermented yak milk possessed a content of fat 6.89 %（volume ratio）,protein 4.91 %（weight ratio）,lactose 3.8 %（weight ratio）,total solids 17.64 %（weight ratio）,and ash 0.80 %（weight ratio）.Microbiological analyses（logarithmic value） were done for total mesophilic aerobic bacteria 5.61 cfu/mL,bacterial endospores 1.82 cfu/mL,lactic acid bacteria 5.21 cfu/mL,fungi 3.12 cfu/mL,coliforms 3.26 cfu/mL,Escherichia coli 2.11 cfu/mL,staphylococcus aureus 3.48 cfu/mL,the microbial population in the different regions was also different.