| 内蒙古阿拉善盟双峰驼驼乳理化性质研究 |
| |
| 引用本文： | 赵电波,吉日木图,刘红霞,邵亚东,张和平.内蒙古阿拉善盟双峰驼驼乳理化性质研究[J].乳业科学与技术,2005,27(3):112-117. |
| |
| 作者姓名： | 赵电波 吉日木图 刘红霞 邵亚东 张和平 |
| |
| 作者单位： | 内蒙古农业大学食品科学与工程学院,内蒙古,呼和浩特,010018;内蒙古农业大学食品科学与工程学院,内蒙古,呼和浩特,010018;内蒙古农业大学食品科学与工程学院,内蒙古,呼和浩特,010018;内蒙古农业大学食品科学与工程学院,内蒙古,呼和浩特,010018;内蒙古农业大学食品科学与工程学院,内蒙古,呼和浩特,010018 |
| |
| 基金项目： | 教育部乳品生物技术与工程重点实验室(内蒙古农业大学)重点研究项目(项目编号:NM001) |
| |
| 摘 要： | 本文研究了10峰内蒙古阿拉善盟双峰驼不同泌乳时间驼乳的一般理化性质。其比重及pH值与已有报道的单峰驼驼乳结果基本一致,而酸度(%)高于单峰驼。电导率与乳中Na+、K+和Cl-含量之和有关,随三者之和的增减而增减。驼乳的蛋白质、脂肪、乳糖、干物质、灰分和钙的含量均高于牛乳,磷的含量比牛乳略低。驼乳的缓冲性与牛乳有差异:当乳样先酸化后用碱回滴时,驼乳和牛乳分别在pH4.4～6.6和pH5.0～6.6范围内出现典型的“弧形线”,驼乳的最大缓冲作用发生在pH近似4.4处,牛乳的最大缓冲作用在pH近似5.1处,但驼乳在pH4.9处仍有一个缓冲峰。双峰驼驼乳的酒精稳定性(75±2.0)%稍低于牛乳的酒精稳定性(77±1.0)%,驼乳与牛乳的酒精稳定性的变化趋势基本一致,加入Na+、K+都引起酒精稳定性降低,游离Ca2+浓度的降低或pH值的上升都会导致酒精稳定性的增加。
|
| 关 键 词： | 双峰驼 驼乳 理化性质 缓冲性能 酒精稳定 |
| 文章编号： | 1671-5187(2005)03-0112-06 |
| 修稿时间： | 2005年3月21日 |
Study on the Physicochemical Property of Alxa Bactrian Camel Milk |
| |
| Zhao Dianbo,Jiri Mutu,LIU Hongxia,Shao Yadong,ZHANG Heping.Study on the Physicochemical Property of Alxa Bactrian Camel Milk[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2005,27(3):112-117. |
| |
| Authors: | Zhao Dianbo Jiri Mutu LIU Hongxia Shao Yadong ZHANG Heping |
| |
| Abstract: | The chemical-physical properties of Alxa Bactrian camel milk at different lactation stage were investigated. The results have shown that the pH and specific gravity of Alxa Bactrian camel milk are similar to that of dromedary camel milk. The acidity of Alxa Bactrian camel milk is higher than that of dromedary camel milk, which was previously reported. The conductivity increased with the total content of Na+, K+ and Cl- increasing. The content of protein, fat, lactose, total solid, ash and calcium in Alxa Bactrian camel milk was higher than that of cow milk, while the content of phosphorus was a little lower than that of cow milk. The buffer capacity of camel milk was different from that of cow milk. The titration curves of camel milk and cow milk are similar in shape. The highest buffer capacity of fresh camel milk was at pH4.4, whereas fresh cow milk was at pH5.1 by adding acid first then with base. The ethanol stability of Alxa Bactrian camel milk was a little lower than that of cow milk. The camel milk and cow milk samples precipitated on addition of an equal volume of 75% and 77% respectively. The effects of Na+, K+, Ca2+ and pH on ethanol stability were also studied. Addition of NaCl and KCl to samples was found to decrease ethanol stability. The ethanol stability increased when free Ca2+ level was reduced by EDTA solution. The ethanol stability of camel milk and cow milk increased with pH increasing, although there is a little difference between the curves of camel milk and cow milk. |
| |
| Keywords: | Alxa Bactrian camel milk chemical-physical properties buffer capacities ethanol stability |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
