生鲜驴乳及掺水后冰点的测定与分析

Determination of Freezing Point of Raw Donkey Milk

【目的】对喀什地区两户奶驴养殖户生鲜驴乳冰点进行测定并作掺水试验,分析驴乳冰点是否能够成为驴乳掺水的主要依据。【方法】用UL80BC型乳成分分析仪测定新疆岳普湖县两户奶驴养殖户各50头份生鲜驴乳的冰点。【结果】驴乳冰点平均值为-0.563℃,范围-0.671^-0.530℃。甲户生鲜驴乳与掺水1%无显著差异(P>0.05),与掺水2%有显著差异(P<0.05),乙户生鲜驴乳与掺水1%有显著差异(P<0.05),与掺水2%有极显著差异(P<0.01),甲户和乙户与掺水4%、掺水6%均有极显著差异(P<0.01)。【结论】在生鲜驴乳中掺水后冰点上升,掺水量越多上升幅度越大,但每掺水1%的上升率随掺水量的增加而下降。

[ Objective] This paper of Kashi two households donkey milk farmers fresh donkey milk freez- ing point of detection and watered test, aims to analyze the donkey milk freezing point is able to become the main basis of donkey milk watered. [ Method] ULSOBC type milk analyzer was used to determine the freezing point of 50 raw donkey milk samples from the two Xinjiang Yuepuhu County dairy farmers. [ Result ] Freezing point average of donkey milk was -0. 563℃, ranging in -0. 671 - -0. 530℃. A household eaw donkey milk added with 1% had no significant difference （P 〉 0. 05）, and water and 2% had significant difference （P 〈 0.05）, B households fresh donkey milk added with 1% had significant difference （P 〈 0.05）, and 2% of water have significant difference （P 〈 0.01 ）, the A and B family added with 4% , adding 6% had significant difference （P 〈 0. 01 ）. [ Conclusion]Adding water in the fresh donkey milk, the freezing point rises up, and more water added, the higher it will be. But, the milk with 1% of water, the freezing point de- creases with the increase of water content.