羊奶热稳定因素的研究

Heat Stability Factors of Goat's Milk

以羊奶为原料,通过测定羊奶的热凝固时间(HCT),研究不同pH值、钙盐浓度、加热温度、固形物浓度对羊奶热稳定性的影响。结果表明,当pH值为6.8时,羊奶的热稳定性最大;羊奶的热稳定性随钙盐浓度的增大而减小,随加热温度的升高而减小,随固形物浓度的增大而减小。因此,要想提高羊奶的热稳定性需使羊奶保持最佳pH值,尽量减小钙离子的浓度,既拥有高的营养物质含量又保持较低的固形物浓度。

This paper studies the influences of pH,calcium,heating temperature,solids on the heat stability of goat＇s milk by analyzing the heat coagulation time of the milk.The results show that the stability of goat＇s milk is best when the pH is 6.8, and the stability go up with increasing concentration of Ca 2＋.The heat stability of goat milk decreases when the heating temperature rose.The solids is more higher,the heat stability of goat milk is more lower.Therefore,in order to improve the heat stability of goat milk,optimal pH,minimizing the concentration of calcium ions,and low solids but high nutrient content are necessary.