生乳蛋白质稳定性评价方案建立及其应用

The Establishment and Application of Raw Milk Protein Stability Evaluation Program

[目的]研究生乳蛋白质稳定性评价方法、稳定性体系评价模型。[方法]通过酒精试验、煮沸试验、热冲击试验、安定度试验、磷酸盐试验的原理、检验方法、结果判定、优缺点的研究分析,建立生乳蛋白质稳定性综合评价方案,及酒精、煮沸、热冲击、安定度、磷酸盐试验等多项指标。利用数字化工具建立蛋白质稳定性评价模型。通过模型分析判定生乳的使用等级,提高优质原料生乳的准确使用率。[结果]模型评价生乳质量,高效准确。[结论]通过质量评价数据共享,指导牧场提升生乳品质,以及乳制品加工厂分级使用,准确用于加工不同类型的产品。

[Objective]In this paper,to study the evaluation method of raw milk protein stability and the evaluation model of stability system.[Method]Through the alcohol test,boiling test,thermal shock test,stability test,phosphate test of the principle,testing methods,results,the advantages and disadvantages of the study and analysis,to establish a comprehensive evaluation program of raw milk protein stability,and alcohol,boiling,thermal shock,stability,phosphate test and other indicators.The evaluation model of protein stability was established by using digital tools.Through the model analysis to determine the use of raw milk grade,improve the accurate use of high-quality raw milk raw materials.[Result]The model is effective and accurate in evaluating raw milk quality.[Conclusion]Through the data sharing of quality evaluation,guide the pasture to improve the quality of raw milk,as well as the grading of dairy processing plants,accurate use for processing different types of products.