Research Progress of Acidity Composition Analysis and Its Influencing Factors in Raw Milk
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.
raw milkaciditysource and compositioninfluence factors
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