| 不同酸度·温度·浓度和凝固时间对水牛乳饼产量的影响 |
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| 引用本文： | 赵家明,王鹏武,黄义,姚韶峰,朱珠,叶绍辉.不同酸度·温度·浓度和凝固时间对水牛乳饼产量的影响[J].安徽农业科学,2004,32(2):346-347. |
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| 作者姓名： | 赵家明 王鹏武 黄义 姚韶峰 朱珠 叶绍辉 |
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| 作者单位： | 1. 云南省大理州冻精站,云南大理,671000
2. 云南农业大学动物科学技术学院 |
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| 摘 要： | 采用L9( 3 4)正交试验 ,研究酸度、浓度、温度和凝固时间对乳饼产量的影响。研究结果表明 :酸度为主效因子 ,其次为浓度、温度和凝固时间 ;最佳组合是pH值 6.0 ,温度 83℃ ,浓度 2 1% ,时间 4min
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| 关 键 词： | 水牛乳饼 酸度 温度 浓度 凝固时间 产量 |
| 文章编号： | 0517-6611(2004)02-0346-02 |
| 修稿时间： | 2004年1月18日 |
Effect of Different Acidity,Temperature,Density and Solidifying time on the Yield of Buffalo's Milk Cake |
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| Zhao Jiaming et al.Effect of Different Acidity,Temperature,Density and Solidifying time on the Yield of Buffalo''''s Milk Cake[J].Journal of Anhui Agricultural Sciences,2004,32(2):346-347. |
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| Authors: | Zhao Jiaming |
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| Abstract: | The orthogonal experiment had been used to investigate the effect of different acidity temperature density and solidity time on the yield of buffalos'milk cake by control them. The results showed that the best combination was acidity at pH=6.0, temperature at 83?℃ and density at 21% and time was 4 minutes. |
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| Keywords: | Buffalo milk cake Acidity temperature density Solidifying the time Yield |
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