摘要
酸度是近年来生乳新鲜度检测的一个重要指标,酸度的高低直接影响生乳新鲜度,进而反映生乳品质的好坏.生乳酸度主要是由自然酸度和发酵酸度两部分组成.自然酸度是生乳中固有的物质成分所构成的酸度,如酪蛋白、乳清蛋白、磷酸盐、柠檬酸盐和碳酸盐等酸性物质;发酵酸度是生乳中的微生物利用和分解乳中的营养物质,产生有机酸而使酸度升高的那部分酸度.物种、品种、泌乳阶段、泌乳胎次、挤奶次数、母体健康状况、季节、日粮水平以及生乳储藏时间和温度均会对生乳酸度产生影响,进而影响生乳品质.本文从酸度的概念及表达方式、酸度物质组成分析以及影响生乳酸度的因素进行综述,以期为研究生乳酸度产生机制及物质组成提供理论依据.
Abstract
Acidity is one of the most important indicators for the freshness of raw milk in recent years.The level of acidity directly affects the freshness of raw milk,which in turn reflects the quality of raw milk.Acidity in raw milk is affected by natural acidity and fermentation acidity.Natural acidity originates from the acidity formed by the inherent ingredients in raw milk,such as casein,whey protein,phosphate,citrate,carbonate and other acidic substances.Fermentative acidity is the part of the acidity that the microorganism in raw milk makes use of and decomposes the nutrient substance in milk,and produces organic acid and makes the acidity increase.Species,variety,lactation stage,lactation parity,milking frequency,maternal health status,season,feeding level,and storage time and temperature of raw milk can all affect the acidity of raw milk,thereby affecting the quality of raw milk.This article mainly introduces the concept and expression of acidity,analysis the acidity components,and the factors of acidity of raw milk.It aims to provide theoretical basis and new ideas for the mechanism of acidity production and composition.
基金项目
国家重点研发计划资助(2022YFD1301003)
新疆维吾尔自治区重大科技专项(2022A02006-3-1)
国家现代农业产业技术体系(CARS-36)
中国农业科学院科技创新工程(ASTIP-IAS12)
国家科技期刊平台
NSTL
万方数据