生乳稳定性快速评价方法体系研究

Study on the system of rapid evaluation methods for milk stability

目的建立用于生乳稳定性快速评价的方法。方法通过对设计的不同新鲜程度的生乳,进行热凝聚时间法检测生乳稳定性的研究,以及与磷酸盐添加方法、氯化钙添加方法、盐酸添加方法相结合,通过降低生乳稳定性,进行有效识别生乳的稳定性。结果通过实验确定热凝聚时间法最佳取样量120 mL,油浴时间40min,并开发了一种热凝聚时间法检测装置,包含锥形瓶,油浴锅,冷凝管装置,有效解决生乳加热过程中糊管和溢出容器的问题;同时确定了最优的添加浓度,磷酸盐添加方法为0.5mol/L磷酸二氢钾溶液1.1mL,氯化钙添加方法为0.09 mol/L氯化钙溶液0.66 mL,盐酸添加方法为0.1 mol/L盐酸溶液0.7 mL,并与热凝聚时间方法相关联,建立了快速测试生乳稳定性的方法。结论本研究建立了快速、批量、重复性好的生乳稳定性检测方法,用于生乳质量监控管理,为探索牛乳稳定性评价指标和检测方法提供理论参考依据。

Objective To establish a method for rapid evaluation the stability of raw milk.Methods Through the study of raw milk with different degrees of freshness designed,the heat coagulation time method was used to detect the stability of raw milk,and the combination of phosphate addition method,calcium chloride addition method and hydrochloric acid addition method was used to effectively identify the stability of raw milk by reducing the stability of raw milk.Results In the experiment,the optimum sampling amount for the heat coagulation time method was 120 mL,and the oil bath time was 40 min,a heat coagulation time detection device was developed,included conical bottle,oil bath pot,condensing tube device,which effectively solved the problem of burning tube and overflowing container during raw milk heating process.At the same time,the optimal addition concentration was determined,0.5 mol/L potassium dihydrogen phosphate solution 1.1 mL,0.9 mol/L calcium chloride solution 0.66 mL,and 0.1 mol/L hydrochloric acid solution 0.7 mL,which orrelated with heat coagulation time method,and a rapid method for testing the stability of raw milk was established.Conclusion In this study,a rapid,batch and reproducible raw milk stability detection method is established to monitor and manage raw milk quality,and providing a theoretical reference for exploring milk stability evaluation indexes and detection methods.