摘要
初探了Ca2+浓度、pH值、温度、螯合剂对莎能奶山羊羊乳凝乳特性的影响。结果表明:在pH值为6.4～7.2范围内,随着pH值的增大,羊乳的凝乳时间延长;在0.01～0.06 g/L范围内,随着Ca2+浓度的增加,羊乳的凝乳时间逐渐缩短;随着螯合剂(磷酸氢二钠、三聚磷酸钠、焦磷酸钠和柠檬酸钠)添加量的增加,羊乳的凝乳时间延长,其中以三聚磷酸钠对羊乳凝乳时间的影响最大。
The effects of calcium concentration, pH value, temperature and chelating agents on coagulating property of Saanen goat milk were pilot studied. The results showed that the coagulation time of goat milk was increased with the increase in pH （6.4 -7.2） values, and decreased with the addition of Ca2＋ （0.01 - 0.06 g/L）. The coagulation time of goat milk was increased markedly by the addition of chelating agents （ Na2 HPO4, Na5 P3 050, Na4 P2O7, Na3 C6 H5 O7·2H2 O）. Different chelating agents had different efficiency to coagulating property of goat milk, and Na5 P3 010 had the highest efficiency to the coagulating time of goat milk.
出处
《江西农业学报》
CAS
2012年第10期130-132,共3页
Acta Agriculturae Jiangxi
基金
功能性羊奶深加工产业化技术研究(2003BA901A19)
关键词
莎能奶山羊
羊乳
凝乳特性
Saanen goat
Goat milk
Coagulating property
